Lemon & Ginger Crunch Cheesecake… By Lucy Simmons
January 30, 2015
An explosion of tangy lemon with the gentle warmth of ginger crunch, such a fun recipe for your children to create and super simple, let them loose with there culinary skills, crushing, melting, combining, whisking, squeezing, grating and sharing.....
- Prep: 10 mins
- Cook: 5 mins
- Yields: 12 Party size
1. In a sauce pan gently melt the butter and stir in the crushed ginger biscuits off the heat. In a loose bottomed cake tin press down the ginger biscuits with the back of a spoon. Place in the fridge to set.
2. In a large bowl add the mascarpone and lemon curd with the lemon juice and using a spatular mix together until fully combined and smooth.
3. Spoon the lemon mixture onto the biscuit base and smooth out with a palette knife. Leave in the fridge to set for up to 24 hours.
4. When the cheesecake has set, grate over with lemon zest twirls or lavish with some fresh seasonal berries and a dusting of icing sugar, serve with lashings of ice cold cream. Enjoy your creation young ones.......