Lemon and Ginger Cheesecake

lemon and ginger cheesecakes

Lemon and Ginger Cheesecake

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Servings: 6
Calories: 319


  • 1 1/2 oz polyunsaturated margarine melted
  • 1 oz soft unrefined brown sugar
  • 3 oz wholemeal biscuits crushed
  • 6 oz low fat curd cheese
  • 2 eggs separated
  • Finely grated rind 1 lemon
  • 1 oz soft unrefined brown sugar
  • 1/4 pint natural yoghurt or 1% fat fromage frais
  • 1/2 oz powdered gelatine
  • 3 tbsps hot water
  • Juice 1/2 lemon
  • 3 pieces preserved stem ginger rinsed in warm
  • water and chopped
  • 4 tbsps thick natural yoghurt or 1% fat fromage frais
  • Fine matchstick strips lemon peel or twists of lemon, to decorate


  • Lightly grease an 18cm/7-inch flan dish.
  • Mix the melted butter with the soft brown sugar and the crushed biscuits. Press the biscuit crumb mixture evenly over the base of the dish.
  • Chill the biscuit base, for at least 1 hour, in the refrigerator.
  • Beat the curd cheese with the egg yolks, lemon rind and sugar. Stir in the yoghurt.
  • Dissolve the gelatine in the water, and add this to the cheese mixture, stirring thoroughly, to incorporate evenly
  • Stir in the lemon juice, and put the cheese mixture to one side, until it is on the point of setting.
  • Whisk the egg whites, until they are stiff, but not dry, and fold these lightly but thoroughly, into the cheese mixture together with the chopped stem ginger.
  • Spoon this mixture into the prepared flan dish, smoothing the surface level.
  • Chill the cheesecake for 3-4 hours, until the filling has set completely Swirl the natural yoghurt over the top of the cheesecake, and decorate with the strips of lemon peel, or lemon twists.
Calories: 319 kcal
Carbohydrates: 20 g
Protein: 13 g
Fat: 21g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 92 mg
Sodium: 367 mg
Potassium: 104 mg
Fiber: 1 g
Sugar: 13 g
Vitamin A: 378 IU
Vitamin C: 1 mg
Calcium: 267 mg
Iron: 1 mg
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