Sunday, November 28, 2010

lemon and gingernut cheesecake (a)

Sorry this is another cheesecake post. Actually, i'm not sorry at can never have enough cheesecake recipes! But, we still had a bit of philly left over from our free cookbook splurge. And tonight mum and I are heading to aunty w's for dinner, so I thought I would whip up another cheesecake.
This time, we only had gingernuts in the cupboard (as far as biscuits went) and alot of lemons (from the tree). I figured ginger and lemon goes pretty well together...and set about creating some sort of edible dessert from it.
Again, I made small ones, just because they are more user-friendly, but feel free to make a large cheesecake!
I also baked it...but I think you could have it straight as the mix is so thick. Just skip the baking step and let it set in the fridge for a couple of hours.

Lemon and gingernut cheesecake

125g gingernuts
60 g butter
300g philly at room temp
1/4 c castor sugar
1 egg
1 tspn vanilla essence
zest of 1 (large) lemon
3 tbspn lemon juice (I started with 2 and added extra to make it more lemon-y)

Preheat to 160 degrees
Prepare muffin tray (we have a silicone prep yay!)
Crush gingernuts (best done with a food processor, I tried the bag and smash and they are so hard they broke the bag...)
Melt butter and add to the biscuits. Mix well.
Place 1tbspn of biscuit mix in each muffin case, press down well (a flat glass works best) and place in the fridge.

Chop philly and beat until creamy.
Continue to beat, adding sugar and vanilla essence. Once mixed, add the lemon zest and lemon juice and combine well.
Add the flour and continue to beat until all ingredients are combined, and the mix is lump free.
Remove biscuit bases from the fridge, and place 1 heaped tbspn of creamy mix into each muffin case.

Smooth the top as well as possible.
Place in overn for 25 minutes.

You could probably not bake this recipe, as the creamy mix is very thick. If you want to do this, just skip the oven step, and leave in the fridge for a couple of hours to harden up.
Make sure you taste test the creamy mix to ensure it has enough lemon flavour in it ;)

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