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Easy Lemon and Ginger Cheesecake


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Ingredients

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Ginger base

  • 125 g Butter
  • 250 g Packet Gingernut biscuits

Cheesecake filling

  • 500 g cream cheese
  • 150 g castor sugar
  • 3 tsp Gelatine powder
  • 200 g cream
  • 50 g lemon juice
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Recipe's preparation

    Ginger Base
  1. Line cake tin or pie tin with baking paper (I use 20cm springform cake tin)

  2. Place butter into TM bowl soften 1min/37 deg/sp4

  3. Add packet of gingernuts (I break each biscuit in half before putting in bowl) and mix 20sec/sp6. Scrape down sides and mix another 15sec/sp6. See general tip.

  4. Press mixture into prepared tin and flatten with palm of your hand pushing up the sides slightly

  5. Cheesecake filling
  6. Place cream cheese and sugar in TM bowl and mix for 30sec/ sp6

     

  7. Dissolve gelatine in 1/4cup of boiling water ensuring there are no lumps

  8. Add gelatine into cream cheese mix and combine 15sec/ sp4-5

  9. Add cream and lemon juice and mix 40sec / sp5-6

  10. Pour mixture onto base and refridgerate for at least 3 hours or overnight. Decorate with Lemon slices or shaving of Lemon rind. Serve and enjoy!

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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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Tip

We like the base a little crunchy but if you like a softer base blend the biscuit mix a little finer and leave in the fridge for 30mins before adding the filling tmrc_emoticons.)

 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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