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Ginger And Lemon Cheesecake

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(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs 1 Servings

INGREDIENTS

300 g Plain chocolate digestive
biscuits
70 g Hazelnuts, skinned and
chopped
100 g Unsalted butter
1 420 gram ful fat cream
cheese
2 Pieces stem ginger
Seeds from 1 split vanilla
pod
2 Lemons, finely grated zest
and juice
3 Eggs
200 g Caster sugar
150 Fresh sour cream
Crystallised lemon zest and
ginger to
garnish

INSTRUCTIONS

Preheat oven to 125C/gas 1.  Process biscuits (or crush) until crumbs.
Add skinned hazelnuts. Melt  butter in pan and add biscuit crumbs and
nuts. Cook until melted and  amalgamated together (2 or 3 minutes
only).  Sit 6x4 inch round pastry cutters on a baking sheet. Press the
biscuit base evenly into them (using the back of a spoon to compact
it). Chill well. Prepare cheesecake.  In a large shallow bowl beat
together cheese, lemon zest and juice,  vanilla and stem ginger (finely
chopped) until light and smooth.  Whisk eggs and sugar in a mixer until
it forms a thick heavy trail.  Gently whisk egg mixture into cheese
using a spatula or balloon whisk  until blended but still light and
fluffy.  Pour cheesecake on to biscuit bases in prepared rings and bake
in  preheated gentle oven for about 20-25 minutes until only just set.
(They will continue cooking as they cool down). Whilst only just warm
spread with the sour cream and allow it to set and become glossy.
Julienne some lemon zest and cut a piece of stem ginger into fine
julienne.  Blanch the lemon zest and ginger and whilst still warm but
soft toss  in caster sugar. Leave in a dry place to crystallise and
firm up.  Serve with a small piece of lemon and ginger on top and a
drizzle of  lemon sauce around. A sprig of sweet cicely would finish
this dessert  off.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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