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


  • 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


  • 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.


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