| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Simply, Baking |
1 |
servings |
INGREDIENTS
| 55 |
g |
Crushed Ginger nuts; (2oz) |
| 25 |
g |
Butter; melted (1oz) |
| 3 |
tb |
Lemon curd |
| 900 |
g |
Cream cheese; (2lb) |
| 285 |
g |
Caster sugar; (10oz) |
|
|
Grated rind of 1 lemon |
| 1 |
ts |
Lemon oil or 2-3 tbsp fresh lemon juice |
| 4 |
|
Eggs |
INSTRUCTIONS
Grease a 20cm (8 inch) spring form tin. Place on a round of foil about 10cm
larger than the diameter of the tin. Press the foil up the sides to seal
tightly.
Mix the melted butter with the crushed gingernuts and press into the base
of the tin and leave to set in the fridge.
Mix the cream cheese until smooth and add the sugar, lemon rind and oil or
juice. Beat in the eggs one at a time until blended thoroughly. Spread the
lemon curd over the base to form a smooth layer. Pour the cheese mixture
over the curd layer.
Bake in a bain marie for 1 1/2 hours at 170°C/335°F/gas mark 3 until golden
brown. Leave to cool in the tin in the oven. Once removed from the tin
chill in the fridge for 3-4 hours before serving.
Converted by MC_Buster.
Per serving: 3583 Calories (kcal); 352g Total Fat; (87% calories from fat);
90g Protein; 26g Carbohydrate; 1790mg Cholesterol; 3088mg Sodium Food
Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 63
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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