Ginger Recipe - Lemon Cheesecake

Ginger Recipe - Lemon Cheesecake
  • 1x 300ml bottle of cream
  • 1x 220gm tin highlander condensed milk
  • 1⁄2 tsp vanilla
  • 1⁄4 tsp salt
  • juice of 2 lemons
  • 1 pkt gingernuts
  • 125gms butter (melted)

Base:
Crush gingernuts (eg. In a plastic bag with rolling pin or food processor). Mix with butter, press into tin, bottom and sides. Chill in fridge.

Make filling:
Whip cream, add condensed milk, lemon juice, vanilla and salt. Pour into base. Finely grate lemon rind on top to decorate.