- Serves: 8-10
- Cook Time: 1 hour 10 minutes
- Prep Time: 45 minutes
- Effort: easy
- 225 g digestives or other wheaten biscuits
- 2 tbsp caster sugar
- 2 tsp ground ginger
- 125 g unsalted butter, melted
For the filling
- 570 g cream cheese
- 180 g caster sugar
- 1 tbsp cornflour
- 4 large eggs, beaten
- grated zest of 2 unwaxed lemons
- 380 ml sour cream
For the topping
- 250 ml sour cream
- 2 1/2 tbsp caster sugar
- 80 g stem ginger, in syrup, drained and finely chopped
- finely grated zest of 1 unwaxed lemons
1. Cover the outside of a 25cm springform cake tin with a double layer of foil, moulding it to the tin but being careful not to puncture it so it remains watertight. Line the base of the cake tin with baking parchment.
2. Preheat the oven to 180C/gas 4.
3. Put the biscuits in a food processor and pulse to form fine crumbs. Add the sugar and ground ginger and blend again.
5. Transfer to a bowl and stir in the melted butter until evenly mixed. Spoon the crumbs into the prepared tin and press down to form an even layer on the base of the tin. Bake for 10-12 minutes to set the crust, then let cool.
6. For the filling: Put the cream cheese and sugar in a large bowl and beat until smooth. Beat in the cornflour, followed by the eggs in 4 batches. When smooth, beat in the lemon zest and sour cream. Pour the mixture over the crumb base. Set the cake tin in a roasting tin and pour very hot water into the roasting tin to come just over halfway up the sides of the cake tin.
7. Transfer the tins to the oven and bake at the same temperature for 45-50 minutes, or until the cheesecake is just set in the centre.
8. For the topping: Put the sour cream and 2 tablespoons of the sugar in a bowl and mix well. Remove the cheesecake from the oven and spread the sour cream mixture over the surface. Sprinkle the chopped ginger evenly over the top, then return to the oven for 10 minutes.
9. Remove the cheesecake from its water bath, let cool on a wire rack, then chill, preferably overnight, before removing the foil and unmolding the cheesecake.
10. Toss the lemon zest with the remaining sugar, sprinkle over the cheesecake just before serving.
From Easy Desserts, published by Ryland, Peters and Small
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