Recipe of the Month - February 2016
Lemon & Ginger Cheesecake with Berry Compote
Enjoy our light, refreshing dessert
Provided by Emlyn Sexon, Life’s Kitchen Company Head Chef
- 180g Ginger biscuits, crushed into fine crumbs
- 75g butter, melted
- 20g Brown Sugar
- 500g full fat cream cheese (Philadelphia is good)
- 100g icing sugar
- 80g caster sugar
- 200ml double cream
- 1 x Lemon, Zested and Juiced
- 1 x Packet Frozen Mixed Summer Berries
For the Compote - In a sauce pan place the frozen mixed fruit with the caster sugar and gently bring to the boil. Once done leave to cool.
Grease and line a deep, round cake tin.
Add melted butter, Brown Sugar and digestive biscuit crumbs together and mix thoroughly.
Place butter and biscuit mixture into prepared tin, pressing down firmly and evenly, until flat. Place in the refrigerator until set (about 30 mins).
Beat cream cheese and icing sugar together until well mixed.
Add the zest and juice from the lemon to mix, lightly whip the double cream and carefully fold in (Do not add cream all at once).
Empty the mixture into the cake tin, spreading evenly, and set in the fridge for about two hours. (This can also be made the day before)
Remove from cake tin and cut into eight equal portions, serve on a Plate with the fruit compote, Enjoy!