Lemon cheesecake ginger biscuit crust
And surprisingly easy to make!
We’ll let you in on a secret, this only looks like a regular baked cheesecake. In reality it is so much more – it’s a zesty lemony
| Serves: | 8 |
| Cooking Time: | 1 hour |
| Prep Time: | 25 minutes plus 1 hour cooling |
Ingredients
- 2 x 230g packets ginger biscuits
- 1/2 cup cup melted butter
- 2 x 200g tubs cream cheese
- 1 cup sour cream
- 1 x 397g can condensed milk
- 6 T freshly squeezed lemon juice and zest
- 4 free range eggs, lightly beaten
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
For the crust:
2 x 230 g packets ginger biscuits
½ cup melted butter
For the filling:
2 x 200 g tubs cream cheese
1 cup sour cream
1 x 397 g can condensed milk
6 T freshly squeezed lemon juice and zest
4 free range eggs, lightly beaten
COOKING INSTRUCTIONS:
- Preheat the oven to 160°C and grease a 24 cm loose-bottomed cake tin with butter.
- Process the ginger biscuits until fine, then add the melted butter. Pulse until the crumbs start to stick together.
- Use a silicone scraper to line the base and sides of the tin with the crumbs, pushing the crumbs right to the top edge of the tin. Chill until needed.
- To make the filling, beat the cream cheese, sour cream, condensed milk and lemon juice and zest until smooth. Add the eggs and mix through. Chill for 1 hour.
- Pour the mixture into the crust and spread evenly. Bake for 1 hour in the centre of the oven. Turn the oven off, open the door and allow to cool in the oven.
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