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..
dietary information: | |
| wheat free |
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| gluten free |
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| nut free |
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| dairy free |
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| vegetarian |
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| vegan |
|
serves 8-10
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 | ||
| 1 | tsp | ground ginger |
| 2 | whole | organic lemon rinds, finely grated (non-organic have waxed skins) |
| 2 | whole | lemons, juice |
| 4 | tsp | vegetarian gelatine (we used agar agar) |
| 475 | g | cream cheese (we used Philadelphia Lite) |
| 250 | g | mascarpone cheese |
| 300 | ml | natural yogurt |
| 75 | g | caster sugar |
| 6 | pieces | stem ginger, drained and chopped |
topping
| 200 | g | blueberries |
| 1 | tbsp | caster sugar |
| 1 | tbsp | water |
| 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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