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Sugar & Spice Lemon-Ginger Cheesecake

Sugar & Spice Lemon-Ginger Cheesecake
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Base
  1. 1 ½ cups graham cracker or ginger snap biscuits
  2. 1 tsp cinnamon
  3. ½ tsp dried ginger
  4. 6 tbsp melted butter
Filling
  1. 8oz cream cheese
  2. 1/3 cup castor sugar
  3. A sachet of gelatin
  4. Juice of 2 lemons
  5. Zest of a lemon
  6. One 5 oz. can evaporated milk
  7. (Please note: you can substitute the sachet of gelatin for ½ lemon Jello with 3 oz water and the juice of one lemon)
Instructions
  1. Pound biscuits into a fine crumb and add dried spices. Stir in melted butter to create a firm mixture. Place mixture into the bottom of your pie dish, flatten and chill
  2. Cream the cream cheese and castor sugar together. Pour evaporated milk over the mixture. Melt the gelatin in the lemon juice and microwave in 10-second increments until fully dissolved Fold into cream cheese mixture.
  3. Pour over base and chill in the refrigerator until firm (3 hours or so)
  4. Decorate to suit your occasion. For the spooky cheesecake, consider using a ghost-shaped cookie cutter to create a ghost shaped cheesecake and decorate ghost with chocolate. Alternatively, stencil a thematic shape onto your cheesecake with cinnamon.
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