Lemon & ginger cheesecake
- 125g granulated sugar
- 2 whole lemons, finely sliced, plus the finely grated zest of 1 lemon and 3 tbsp juice
- 200g digestive biscuits
- 2 balls stem ginger in syrup, drained
- 75g butter, melted
- 600g Asda Plain Soft Cheese (full fat)
- 1/4 tsp Extra Special Vanilla Extract
- 2 level tbsp cornflour
- 175g caster sugar
- 200g crème fraîche
- 3 large eggs
Dissolve the sugar in 200ml water in a small pan. Add the lemon slices and simmer, uncovered, for 25 minutes until translucent and tender, checking occasionally to make sure the pan doesn't boil dry. Lift out and leave to cool.
Meanwhile, pre-heat the oven to 160C/140C Fan/Gas 3. Grease a 22cm deep cake tin. Put the biscuits and stem ginger in a food processor and whizz to make crumbs. Mix with the melted butter. Press firmly onto the base of the cake tin with the back of a spoon. Bake for 10 minutes.
Blend the soft cheese with the vanilla, lemon zest and juice, cornflour, caster sugar, crème fraîche and eggs until smooth. Pour into the tin. Bake for 45-50 minutes in the oven or until just set.
Cool, then refrigerate. Top the cheesecake with the glazed lemon slices to serve.