Name: Lemon and ginger cheesecakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ingredients
Ingredients: 150 g ginger biscuits crushed; 60 g butter melted; 250 g cream cheese smooth; 385 g condensed milk; 1/2 cup lemon juice fresh; 3 Tbs lemon curd to serve; raspberries or blueberries, to serve

Recipe Disclaimer

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Ingredients (7)

150 g	ginger biscuits — crushed
60 g	butter — melted
250 g	cream cheese — smooth
385 g	condensed milk
1/2 cup	lemon juice — fresh
3 Tbs	lemon curd — to serve
	raspberries — or blueberries, to serve

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Method:

Place the crushed ginger biscuits and melted butter together in a small bowl and mix until well combined.

Divide the mixture between four glasses or large ramekins and press down lightly.

Pop the glasses in the fridge while you prepare the filling.

Place the cream cheese in a mixing bowl and whisk to soften.

Add the condensed milk and whisk until the mixture is smooth.

Add the lemon juice and mix again until everything is combined.

Divide the filling between the glasses. Pop them in the fridge until set.

Before serving top each cheesecake with a heaped teaspoon of lemon curd and some fresh berries.

Recipe reprinted with permission of Cupcakes & couscous To see more recipes, please click here.

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