Lemon and ginger cheesecakes


cupcakes & couscous, food24, treats,dessert recipe

Ingredients 7
Servings 4
Time 10 min

Ingredients

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

Method

20 min
 

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.  


ALSO TRY: 

Christmas spiced mini cheesecakes 

Delightful berry swirl cheesecakes

Baked cheesecake baskets



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