Philadelphia lemon ginger cheesecake
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  • Prep time 60 '
  • Total time 300 '
12

Ingredients

  • For the base:
  • 250 g ginger biscuits
  • 100 g butter, melted, plus extra for greasing
  • For the filling:
  • 1 x 135g packet of lemon jelly
  • 200 ml boiling water
  • 300 g Philadelphia Original, at room temperature
  • zest and juice of 1 lemon
  • 200 ml double cream, lightly whipped
  • To decorate:
  • whipped cream
  • lemon zest
  • 100 g crystallised ginger, finely chopped

Instructions

  • Place the biscuits into a resealable plastic bag, then use a rolling bin to crush them into small pieces. Transfer to a bowl and stir in the butter until combined.
  • Grease a 22 cm springform tin with the butter, then press the biscuits firmly into the base to create an even layer. Refrigerate until needed.
  • Dissolve the jelly in the boiling water, then set aside to cool completely.
  • Beat the Philadelphia cream cheese, lemon zest and lemon juice until smooth.
  • Stir in the melted jelly, then fold through the whipped cream until combined.
  • Spread the filling into the tin and refrigerate for at least four hours or until set.
  • Carefully remove the cheesecake from the tin, then add a large dollop of whipped cream to the centre and top with lemon zest and crystallised ginger to serve.

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Nutritional Information

Typical values Per Serving
Energy 1377.8 kj
Energy 329.0 kcal
Fat 23.9 g
Carb 25.9 g
Protein 3.6 g
Saturated fat 14.2 g
Salt 0.7 g
Dietary fibre 0.7 g
Sugars 9.8 g