A Slice of……

Gingernut and lemon cheese cake anyone?

yumbo!!

NOW, I need to INSIST on a few things in this cheesecake.

No lite versions, ok? All or nothing.

Seriously, if you make the ‘proper’ (yes, full fat etc) version, you usually eat less as the taste is better and you are satisfied.

Plus why go to all the effort , to have something that’s not the real thing??

Ever eaten ‘lite’ chocolate? Yes, well we all know then it tastes like crap.

Anyhow, enough ranting from me.

NZ Gingernuts:)

I love cheesecake, but has to be citrus,or plain and baked, no gelatine yuck yuck in it!!

I must say though Loaded Hogg has a lovely kahlua and mars bar one…

One of my favourite biccies as a kid was gingernuts, loved them.

I see now you can have chocolate gingernuts, nope!! It’s not a good thing, the taste is wrong.

I know chocolate and ginger go together but this doesn’t and some things are better left as they are…

baked…………….

So without further ado…Lets get beasty!!

What will you need?

1 packet of gingernut biscuits

600g of cream cheese (don’t be arsey and get lite either)

250g sour cream

5 eggs

1 cup of castor sugar

1 cup of cream

100g butter

Zest of 1 lemon

Crush the gingernuts

******Take cream cheese from fridge about 1-2 hours before hand if not a spreadable type*****

Place butter in a saucepan and melt the butter.

While butter is melting, crush the gingernuts.

You can try using the blender on pulse, I decided not to as our gingernuts are very hard.

Mix biscuit crumbs and melted butter together.

Place crumbly mix into a greased round tin, I usually use a removable side or bottom tin.

Press down into the tin, making sure the base is firm.

Place in fridge for an hour.

Mix it up

Crumbs well pressed!

Preheat oven to 150 celsius.

Place cream cheese into the bowl and add in sugar, beat until smooth and well combined.

Add in eggs, one at a time, mix until combined well.

With cheesecake, you want it well blended but not overly as you are not trying to aerate it like a cake.

Too much air will create air pockets when it bakes.

Add in sour cream and lemon zest.

Pour creamy mixture onto the base.

Ready to bake

Now you can do 2 things.

1) place tin in a water bath and place in the oven.

2) place tin in the oven.

There is no right or wrong, I did the tin in the oven this time.

With the water bath, you can bake it as little quicker at a higher temperature.

If you don’t use the water bath, bake 15 mins and then turn down to 120 celsius for 90 minutes.

If you use the water bath, you can do 75 mins at 150 celsius.

cooling…almost ready

When cooked, remove from the oven.

If you like a very firm cheesecake, then you can leave it to cool in the oven for a while.

Leave to cool.

If in the water bath, then remove from the water bath.

DO NOT SLICE UNTIL COOL AND USE A VERY HOT KNIFE!!

yes…..yes…yes….

When you are ready, slice a piece and ENJOY, ENJOY,ENJOY!!!

If you want to be VERY VERY bad, then you can make a sour cream topping but to be honest, it’s a beauty as it is….

Like the gingernuts themselves:)

You can also, use less biscuits and make a smaller base or extend the base up the side of the cheesecake.

I like the base as much as the cheesecake though…

But don’t forget to lessen the butter if you use less gingernuts:)

See the big crust…..

One of my favourites…

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