I only started this blog as a way of keeping track of what I’d baked, so I’ve kind of surprised myself by reaching 100 posts, in just under a year (and I can’t even begin to think about how much money I must have spent on ingredients to have baked 100 things…)
Rather than celebrating with a cake (I’ll save that for my first blogiversary next month), I decided to treat the hungy hinny to a bit of a revamp, with a new look which I hope makes it a bit simpler and easier to read.
I’m also planning to move from hungryhinny.wordpress.com to just hungryhinny.com – hopefully that won’t destroy the links to all the previous posts…
On to the tasty stuff, I made this cheesecake last weekend as a bit of a pre-birthday treat to myself – for once ignoring everything the pony likes and making something just for me.
Not that I got to eat very much of it, the combined efforts of the pony and my step dad’s gigantic appetites meant that in the end I only got one slice. Saving my waistline I suppose…
Cheesecake, lemon and ginger are three of my favourite things, and as I suspected they go very well together – I will definitely be making this again!
Ginger biscuit base, not-too-sweet lemony cheesecake and tangy lemon curd glaze – the pictures seriously do not do this cheesecake justice, I promise you!
Lemon and ginger cheesecake (loosely based on Angela Nilsen’s Ultimate New York Cheesecake):
Serves 12 normal people, or 2 very hungry men
- 200g gingernut biscuits
- 35g butter, melted
- 1tsp ground ginger
- 600g light cream cheese
- 200g caster sugar
- 3tbsp cornflour
- zest and juice of 3 lemons
- 3 eggs
- 150g creme fraiche
- 2tbsp lemon curd
Blitz the biscuits in a food processor with the ground ginger until they form fine crumbs, then gradually add in the melted butter until the mixture looks like wet sand (every time I make cheesecake the amount of butter I need changes, so you may need a little more or a little less). Press the biscuit mixture into a greased 9″ springform tin, and chill in the fridge while you make the filling.
Beat the cream cheese until smooth, then gradually add in the caster sugar and cornflour. Add the lemon zest and juice, then the eggs, beating all the time and scraping down the sides of the bowl. Finally, stir in the creme fraiche and pour into the tin on top of the biscuit base.
Bake at 180 degrees for 10 minutes, then reduce the heat to 110 and bake for a further hour, or until set but with a wobble.
My top tip for avoiding a cracked top is to have a baking tray with boiling water in the bottom of the oven to create steam, but have it one shelf below your cheesecake so there’s no danger of water leaking in and turning the base soggy.
Leave to cool in the oven with the heat turned off overnight. When cool, chill in the fridge until completely cold.
To make the lemon curd glaze, stir in a little boiling water to loosen, just enough to make the curd pourable. I used the Pink Whisk’s lemon curd recipe, which is foolproof! Remove the cheesecake from the tin and slide onto a serving plate, then pour the glaze on top and leave in the fridge until ready to serve.