Hiya, today it is that time of the month for our regular monthly series of Bake Date with Lolli. For this months Bake Date I have a fabulously yummy yet easy Cheesecake recipe for you.

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As you may have realised by now the purpose of these Bake Dates is to share with you tasty but easy to make recipes and this one perfectly fits the bill. I haven’t been making it that long – in fact this is only the fourth or fifth time. I try things with the original recipes and then play around a little with it til I get it simple and tasty just how I like it, and how I’m sure you will too. So here is my Bake Date Lemon Ginger Cheesecake video:-

So before we get to the photos of the finished cheesecake let me share with you the recipe:

  • 1 1/2 pkt (approx 300gms) Ginger Nut Biscuits
  • 150gm Butter
  • 2 x 300ml Whipping Cream
  • 280 – 360 gm Philadelphia Cream Cheese
  • 1 x Lemon Jelly
  • 200ml Water
  • Castor Sugar
  • Lemon Concentrate or Fresh Lemons to taste
  1. First we need to start off the jelly so it can start to set while we get on with other things. So break your jelly up into a jug and add approx 50ml of boiling water, and if necessary finalise the melt with 30secs in the microwave. Once melted add some Lemon Juice and Castor Sugar to taste. Stir in til Sugar melts then add 150ml of cold water and pop jug in fridge to start to set.
  2. Now to make the biscuit base. Melt butter. Crush biscuits and mix together til butter completely coats the biscuit crumb.  Add biscuit mix to you prepared tin and push down firmly and slightly up at the sides. Pop this into fridge to harden off.
  3. Next whip up 300ml of the whipping cream. Pop into fridge until jelly is almost set.
  4. Once the jelly is ready, add your cream cheese to a bowl and soften with a light whisk. Add the jelly and mix the too together thoroughly. Now add the whipped cream we did earlier, and mix in throughly. Now taste, and then add lemon juice and castor sugar to your taste. Remember this is your cheesecake and although it is not set this is the flavour of it so make sure you get it to your taste.
  5. Once the mix is how you like it pour over your biscuit base and put into fridge for minumim of 4 hours and preferably overnight to set.
  6. Whilst your kitchen equipment is out, whip up the other 300ml of whipping cream and set aside in fridge until the cheesecake is set.
  7. Once cheesecake is set add whipped cream to top, and then remove from the tin onto flat dish.
  8. Finally enjoy!

So that is the recipe for the cheesecake in summary if you just want a quick written reminder rather than watching the video in full again. But now here are the photos of my cheesecake which were taken when I first cut into it. It was set but still a little soft as you saw in the video. But I still think it looks yummy and it shows that even if it is not 100% ready it is still edible if you just cant wait, lol!

So that is it for this months Bake Date, I hope you have enjoyed and see you again next month for another one and of course plenty of crafty videos in the meantime, Big hugs and have a great craft day,

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Amanda Evans

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