Gingernut Lemon Cheesecake
Whip up a crowd-pleasing dessert with this easy, no-bake gingernut lemon cheesecake. Simply prep in 25 minutes and chill.
Ingredients
- 200 grams free from Gluten Gingernut Biscuits
- 400 grams cream cheese
- 2 tablespoons lemon juice
- 200 mL cream
- 60 grams caster sugar
- 85 grams butter salted
- 200 grams free from Gluten Gingernut Biscuits
- 400 grams cream cheese
- 2 tablespoons lemon juice
- 200 mL cream
- 60 grams caster sugar
- 85 grams butter salted
- Step 1 of 4Line the base of a 20cm spring form tin with baking paper.
- Step 2 of 4Place the biscuits into food processor and blitz until they resemble fine bread crumbs or place them into a plastic bag and bash with a rolling pin. Add the melted butter, mix well and place in the tin. Spread evenly pressing down with the back of a spoon. Place into the fridge for 10 minutes while you make the filling.
- Step 3 of 4Place the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth and well blended.
- Step 4 of 4Add the cream and continue to beat until the mixture is thick and smooth. Pour over the base, smooth the top and refrigerate for at least 4 hours or overnight.
Method
- Step 1 of 4Line the base of a 20cm spring form tin with baking paper.
- Step 2 of 4Place the biscuits into food processor and blitz until they resemble fine bread crumbs or place them into a plastic bag and bash with a rolling pin. Add the melted butter, mix well and place in the tin. Spread evenly pressing down with the back of a spoon. Place into the fridge for 10 minutes while you make the filling.
- Step 3 of 4Place the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth and well blended.
- Step 4 of 4Add the cream and continue to beat until the mixture is thick and smooth. Pour over the base, smooth the top and refrigerate for at least 4 hours or overnight.
Method
- Step 1 of 4Line the base of a 20cm spring form tin with baking paper.
- Step 2 of 4Place the biscuits into food processor and blitz until they resemble fine bread crumbs or place them into a plastic bag and bash with a rolling pin. Add the melted butter, mix well and place in the tin. Spread evenly pressing down with the back of a spoon. Place into the fridge for 10 minutes while you make the filling.
- Step 3 of 4Place the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth and well blended.
- Step 4 of 4Add the cream and continue to beat until the mixture is thick and smooth. Pour over the base, smooth the top and refrigerate for at least 4 hours or overnight.