Ginger and Lemon Not-Cheesecake
Ingredients
|
Method
For the Base
- Mix the Gingernut dough and press into the base of a greased/lined tin
- Bake at 180 degrees for 20 minutes then allow to cool.
For the Not-Cheese
- Make a double batch of Not-Cheese, ensuring as much of the liquid as possible has been squeezed out
- Mix the icing sugar into the Not-Cheese and press into the tin on top of the cooled biscuit base
- Place in the 'fridge for one hour
For the Topping
- Allow a batch of Lemon Curd to cool to room temperature
- when the Not-Cheese has firmed up in the tin, carefully spread the curd over the surface.
- Sprinkle with the reserved zest and return to the 'fridge until well chilled.
Cooking Temperature: 180 degrees
|
Cooking Time: 80 minutes (+prep & cooling)
|
Serves: 10-12
|
Keeps For: 1 week, refrigerated
|
Tips and Comments
|