–BASE–
300 g Plain chocolate digestive
-biscuits
70 g Hazelnuts; skinned and
-chopped
100 g Unsalted butter
TOPPING
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 lg Eggs
200 g Caster sugar
150 ml Fresh sour cream
Crystallised lemon zest and
-ginger to
; garnish
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 6×4 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.
Yields
1 servings
