- 20 Gingernut Biscuits
- 100g butter, melted
- 400g cream cheese (full fat)
- 200g marscapone
- 100g icing sugar, sifted
- dessert spoon of ground ginger
- lemon, juice and zest (to garnish)
- 180ml double cream
(yields 9, set in ramekins approx 10cm in diameter and 5cm deep)
- For the base, crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.
- Form the base of the cheesecake by firmly pressing the crumbs into the bottom of the glass ramekins (these look cute, travel well and are the perfect size for individual portions). The base should be about 1cm thick. Cover with cling film and put in the fridge to set.
- In a large bowl, place the cream cheese, marscapone, icing sugar and ginger. With a spatula, mix until well combined. Depending on how gingery you want the mixture, add a little more. Tasting as you go along is important. Squeeze in the lemon juice and mix thoroughly.
- Whip the cream until it resembles thick custard and fold through the cheese mixture. Taste again to make sure there is enough zing from the lemon and spice from the ginger. You should be able to taste both clearly but not in an overpowering way.
- Spoon the mixture into the ramekins on top of the base and smooth the tops off. Cover in cling film and return to the fridge until ready to serve.
- To serve, freshly grated lemon zest and sprinkle over the top. Again taste the zest. Sometimes lemons can be particularly sour, as was the case with mine, so a teeny sprinkle was adequate.