My first attempt at cheesecake and I’m in love, I used a yummy gingerbread cookie as the base (How Christmassy does that sound? Also is Christmassy a word?)
Topped with lemon zest and fresh raspberries which were delicious, tart and paired so well with this incredible summer dessert.
Also how adorable is this picture? Am I asking to many questions? Ok I’ll stop, for now.
Here is the recipe!
Lemon & Ginger Cheesecakes
150g ginger biscuits, crushed
60g unsalted butter, melted
250g tub smooth cream cheese
385g tin condensed milk
½ cup fresh lemon juice
Lemon zest, to serve
fresh raspberries or blueberries, to serve
1.) Place the crushed ginger biscuits and melted butter together in a small bowl and mix until well combined. Divide the mixture between four glasses and press down lightly. Refrigerate while you prepare the filling.
2.) Place the cream cheese in a mixing bowl and whisk to soften. Add the condensed milk and whisk until the mixture is smooth. Add the lemon juice and mix again until everything is combined.
3.) Divide the filling between the glasses. Pop them in the fridge until set. Before serving top each cheesecake with fresh berries and a teaspoon of lemon zest.