Lemon ginger cheesecake recipe
“Wheat & gluten free Lemon Ginger Cheesecake recipe”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free |  |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Yield: serves 8-10
I love cheesecake, and this cheesecake combines the richness of a traditional cheesecake with tangy lemon and spicy ginger to make a very refreshing tasting dessert.
I 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 top of the cheesecake.
Ingredients
Cheesecake
200 g
[200 g]
gluten free ginger biscuits (check for nut free if required)
75 g
[75 g]
butter or margarine, melted (butter preferred for the richer taste)
small amount of butter or margarine for greasing tin
1 tsp
[1 tsp]
ground ginger
2 whole
[2 whole]
organic lemon rinds, finely grated (non-organic have waxed skins)
2 whole
[2 whole]
lemons, juice
4 tsp
[4 tsp]
vegetarian gelatine (we used Agar flakes)
475 g
[475 g]
cream cheese (we used Philadelphia Lite)
250 g
[250 g]
mascarpone cheese
300 ml
[300 ml]
natural yogurt
75 g
[75 g]
caster sugar
6 pieces
[6 pieces]
stem ginger, drained and chopped
Topping
200 g
[200 g]
blueberries
1 tbsp
[1 tbsp]
caster sugar
1 tbsp
[1 tbsp]
water
Directions
- Grease a 23cm (9") spring release baking tin with butter or line with baking parchment.
- 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.
- Put the lemon rind and juice in a bowl and sprinkle the vegetarian gelatine over.
- Beat the cream cheese, mascarpone, yogurt and sugar together.
- 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.
- Stir in the chopped stem ginger and then pour onto the prepared biscuit base. Chill for a least 3 hours.
- 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.
- 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.
