Lemon & Ginger Cheese Cake

A quick and simple to make no-bake zesty lemon and ginger cheesecake.
The mascarpone and cream cheese can be part of a healthy diet when eaten in moderation.
It contains many nutrients, including calcium, protein, and vitamins A, D, E, and K.
Serves 8
Takes 20 minutes
Ingredients
- 50g digestive biscuits
- 60g ginger biscuits
- 50g butter
- 25g light brown sugar
- 200g mascarpone
- 200g cream cheese
- 20-50g icing sugar
- 4 stem ginger balls thinly sliced
- 1-2 lemon zest
- 2-3 lemons juiced (about 80ml)
Method
Line the base of a 7 inch loose bottomed cake tin with baking parchment paper.
Crush the biscuits in a food bag with a rolling pin or in the food processor.
Melt the butter in a microwave or a pan on the hob, then stir in the biscuit crumbs and brown sugar.
Press the biscuit mixture into the bottom of the tin.
Place the sliced ginger on top of the biscuit base, then chill in the fridge while making the cheese cake topping.
Mix the mascarpone, cream cheese, icing sugar, lemon zest and juice, until smooth and creamy.
Spread the creamy cheese mixture over the base and grate more lemon zest over the top.
Chill for a couple of hours.
To Serve
For me this is delicious when room temperature.
To Store
Store in the fridge for 3 days and up to 8 weeks in the freezer.
Note
I always add less icing sugar for a reduced sugar treat.
Food Produce
Ideally use organic food produce where possible.
Visit your local food suppliers or farmers market for fresh produce.
Consider the animal welfare when selecting fresh meat,poultry, eggs and dairy.
Select foods that are ethically sourced.
Ideally know the provenance.
Consider eating more sustainable foods.
Helpful Books

Author: Angela Taffinder the founder of Emporium Treatment Clinic. A practising Aesthetician for 35+ years, holistic and wellbeing advocate and yoga instructor. The creator of Yoga & Vitality.