Guess who has a crap ton of ginger nut biscuits in her house? If your answer was Cara then you win the prize. I find myself with an abudance of biscuits and with the neusea now gone I didn't want them to go to waste so I thought I'd combine them with the other food type that got me through the first trimester, lemon.
This Lemon & Ginger Cheesecake is no bake, so no fuss. Just make up, pop in the fridge for min 6hours and you're good to go. My reccomendation is to make it the night before and have it for breakfast but then I have the excuse, 'It's what baby wants,' so I'm def the one winning at life right now.
But FYI if you prefer baked cheesecake - I've got a recipe for that too here.
200 g unsalted butter
400 g ginger nut biscuits
405 g can light condensed milk
200 g light soft cheese
150 ml light double cream
Juice and finely grated zest of 2 large lemons
Putting it all Together
Grease the bottom and sides of a 20cm loose bottomed cake tin.
Blitz the ginger nut biscuits to a crunchy crumb consistency in a food processor. Melt the butter in the microwave for 20 seconds and pour over the crushed biscuits. Whizz until combined.
Tip the contents of the food processor into the bottom of the greased cake tin, ensuring that you spread the biscuit mixture out evenly then pop into the fridge for 20 minutes.
In a bowl pour in the condensed milk before whisking to soften slightly. Zest the lemons and add along with the juice before whisking. Once combined fold in the cream cheese.
In a separate bowl whip the cream until it just begins to go stiff. Finally fold the cream into the lemon mixture and pour the whole lot over the biscuit base.
Pop the cheesecake into the fridge to chill for minimum 6 hours. As mentioned above, it's best left overnight (for breakfast or not).
Remove from the tin once set and tuck in.