There's something about lemons that seem 'spring like' wouldn't you agree? The weather is just starting to turn and there are cherry blossoms and
daffodils around every corner which makes me excited for the next few months. With Spring coming it's time to turn away from the winter warmer puddings and cook some lighter desserts. This cheesecake is perfect for that!
1 kg cream cheese
300g gingernut biscuits
200g caster sugar
80g unsalted butter
2 tsp vanilla extract
½ tsp salt
1 lemon, zest and juice
Putting it all Together
Heat the oven to 180°C/160°C fan/Gas 4.
Line the base of a 24cm round spring-form cake tin with baking paper. Put the gingernut biscuits in the food processor and whizz until fine crumb in texture. Add the melted butter and mix until combined before transferring the mixture in to the tin and flattening before popping in the fridge whilst you make the cheesecake mixture.
Using a whisk or mixer, beat the cream cheese until soft. Add the sugar, vanilla and salt and continue to beat until smooth and creamy. Next beat in the eggs one at a time before stirring in the lemon zest and juice.
Pour the batter into the cake tin and put in the oven to bake for an hour.
Once cooked transfer the cheesecake to the fridge for a couple of hours to chill before serving.