Lemon and Ginger Cheesecake

You may have gathered I’m slightly obsessed with lemons. I buy so many I’ll be having a separate trolley for them soon! I promise I’ll stop with the lemon recipes soon. Sorry not sorry ha ha.

Such a quick and easy dessert. I make this in the morning so it has all day to set in the fridge so I can go about my day until I’m ready to serve it in the evening. If you love lemon as much as I do then you are going to love this. It’s creamy, crunchy and full of zesty lemony flavour with just the right amount of sharpness.



x2 250g tubs of marscapone ( use cream cheese if you prefer)

2 lemons ( zest and juice of)

100g icing sugar

For the base

220g ginger biscuits

100g butter

50g dark brown sugar


Blitz the biscuits in a food processor or bash with a rolling pin in a freezer bag. I double the freezer bag so it doesn’t split. Once resembling crumbs heat your butter and dark brown sugar gently on the hob and then mix the crumbs in, making sure they are all coated.

Allow to cool a little and then press into your tin with the back of a wooden spoon. Make sure they are nice and compact. Pressing down with your fist helps to do this. Place in the fridge while you start on your topping.

In a separate mixing bowl, whisk together the marscapone, zest and juice of the lemons and icing sugar.

Once the mixture starts to thicken and it’s folded together in a creamy consistency, spread all over the biscuit base and transfer back to the fridge for at least 2 hours to set.

It’s as easy as that.

Tip: You can candy up a lemon to decorate if you’re feeling really adventurous! Otherwise if you can’t be bothered just snip off a bit of mint to garnish the centre.