Lemon ginger cheesecake
We love cheesecake here at wheat-free.org and this cheesecake combines the richness of cheesecake with tangy lemon and spicy ginger to make a very refreshing tasting dessert.
We topped it with homemade blueberry syrup, but you could also ring the changes with redcurrants or raspberries, or finely mince some preserved ginger with a couple of tablespoons of the preserving syrup and drizzle over the cheesecake..
|200||g||gluten free ginger biscuits|
|75||g||butter or margarine, melted (butter preferred for the richer taste)|
|small amount of butter or margarine for greasing tin|
|2||whole||organic lemon rinds, finely grated (non-organic have waxed skins)|
|4||tsp||vegetarian gelatine (we used agar agar)|
|475||g||cream cheese (we used Philadelphia Lite)|
|6||pieces||stem ginger, drained and chopped|
|1.||Grease a 23cm (9") spring release baking tin with butter or line with baking parchment.|
|2.||Put the biscuits in a plastic bag and crush with a rolling pin. Put into a bowl and pour the melted butter over, add the ground ginger, mix well together. Press firmly into the base of the prepared tin.|
|3.||Put the lemon rind and juice in a bowl and sprinkle the vegetarian gelatine over.|
|4.||Beat the cream cheese, mascarpone, yogurt and sugar together.|
|5.||Stand the bowl containing the lemon and gelatine over a simmering pan of water until it looks all dissolved, remove bowl from over pan. Gradually pour the cheese mixture over the lemon gelatine and beat until the mixture is smooth.|
|6.||Stir in the chopped stem ginger and then pour onto the prepared biscuit base. Chill for a least 3 hours.|
|7.||Put the blueberries, sugar and water in a small saucepan and heat gently. When the sugar has melted and the water is hot the blueberries will start to turn into more of a jam type texture in a syrup. Remove from the heat and allow to cool.|
|8.||Just before serving remove the spring form tin and drizzle the blueberry syrup over the top or simply serve it in a jug and let people pour it over their portions themselves.|
This is a very rich tasting cheesecake, but because we used lite cream cheese we don't feel too bad about indulging.
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