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MIke's Lemon and Ginger Cheesecake

I am sure the original version of this recipe appears in someone's cookbook somewhere - but I got this version from Mike, who makes the cheesecake for me.  I really like lemony things that 'take no prisoners' and he tweaks it so that it is super lemony.

For the Base:
1 Packet of McVities GingerNuts - crushed
1.5 oz  Demerara Sugar
2 oz  melted Butter
1 tbspn Ground Ginger

Mix together & press into suitable tin - between 8"-10" should do fine.  If the mix is too dry, add a little more melted butter.  The base should not be pressed too tight or too thin.

For the Lemony bit:
1 x 500g  tub of Cottage Cheese
1/4pt  Double Cream
4.5 oz  White Sugar
Juice & Rind of 4 Lemons
2 sachets of Gelatin

Put the Cottage Cheese, Double Cream, Sugar & the juice & rind of the 4 Lemons into a Liquidizer.   Melt the 2 sachets of gelatin in a small cup of boiling water.  Start the Liquidizer and after 15 seconds or so, pour in the dissolved Gelatin & water mix - keeping the Liquidizer going all the time.  Continue the Liquidizer for another 10 seconds.  Pour into the tin on top of the Ginger base and put in the fridge.  It should be ready to scoff in about 2 hours...yippeeeeee!