Lemon, Ginger & Passion Fruit Cheesecake

I was at a cooking demo a while back, hosted by Edward Hayden, he made this cheesecake and I have to say it was the nicest, lightest cheesecake I ever tasted and I have been waiting for the perfect opportunity to re create it, and when better than when wanting to treat a loved one. The recipe is from Edward’s book ‘Food to Love’

Ingredients VLUU L200  / Samsung L200
12oz/350g Ginger nut Biscuits
5oz/150g Melted Butter
8oz/225g Cream Cheese
1 Pint/600ml Pouring Cream
1 135g Packet Lemon Jelly
3 Tablespoons Water
7oz/200g Lemon Curd
2 Passion Fruit, seeds for garnishing
6floz/175ml Whipped Cream, to garnish
  • Place a 9inch/23cm spring form tin ring onto a large serving platter
  • Break the biscuits into fine crumbs by placing in a food processor or bashing in a freezer bag with a rolling pin
  • Melt the butter and stir in the biscuit crumbs, press into the base of the serving platter in an even layer and allow to chill
  • Meanwhile place 3 tablespoons of water in a bowl with the jelly and heat slowly in the microwave until the jelly has melted
  • Place the cream cheese and 3oz of the lemon curd into a large food mixer and whisk well
  • Add in the pouring cream and whisk for a moment or two until still quite loose in consistency
  • Finally fold in the melted jelly and continue to whisk by hand for another twenty seconds or thereabout
  • The mixture should still be in the semi-whipped state at this time.
  • Pour the mixture on top of the biscuit base
  • Transfer to the fridge and allow to set properly, preferably over night or all day if required at night time
  • Remove the ring from around the side of the cheesecake, spread with the whipped cream and drizzle the remaining 4oz/110g Lemon Curd over the top in a haphazard fashion and scatter with the passion fruit seeds.

VLUU L200  / Samsung L200

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