Lemon and Ginger Cheesecake with English Strawberry Compote
Serves: 12 (1 Cheesecake equals 12 portions)
Cheesecake Ingredients
250g Gingernut Biscuits
125g Butter
Juice and Zest of 3 Lemons
1 Pint Double Cream
1 Tin Condensed Milk
400g Cream Cheese
English Strawberry Compote Ingredients
2 x 400g English Strawberries (cut in half)
3 Tbsp Strawberry Jam
Method
Cheesecake
Crush the biscuits.
Melt the butter and add to the crushed biscuits.
Press the biscuit mix into an 11” spring form tin and place in the fridge to set.
Meanwhile, whisk the cream cheese to remove any lumps.
Add the condensed milk, lemon juice and zest and cream to the cream cheese, whisk until thick.
Spoon mix onto the biscuit base and chill for at least 2 hours.
Compote
Simply heat the 3 table spoons of strawberry jam and then pour it over the strawberries.
Serve a spoon full of strawberry compote with every portion of cheesecake.
Did you know?
The earliest attested mention of a cheesecake is by the Greek physician Aegimus, who wrote a book on the
art of making cheesecakes.
The type of modern cheesecake that has an uncooked, cream-cheese filling on a cookie-crumb base is an
American invention that differs greatly from English cheesecakes, which traditionally include dried fruits and
spices and are baked in the oven.