Lemon Curd & Ginger Cheesecake



         For the                   cheesecake           base

  • 1 packet Roots & Wings Organic Gently Warming Ginger Shortbread
  • 60g (2 oz) butter, melted
    Pinch of salt
         For the                   cheesecake
  • 225g (8 oz) cream cheese, softened
  • 60g ( 2 oz) sugar
  • 1 large organic egg
  • 2 tablespoons  Greek yogurt
  • Juice and zest of 1 organic lemon
  • 1 teaspoon vanilla extract
         Just before             you serve
  • 6-8 teaspoons Roots & Wings Organic Beautifully Smooth Lemon Curd
  • 250ml (9 fl oz) double cream
  • 1 tablespoon sugar


Makes 6-8 individual cheesecakes or one large one

Preheat the oven to 180C/ 350F/ Gas Mark 4. Crush the Ginger Shortbreads into crumbs and mix in the melted butter and salt. Press the biscuit base into a fairy cake tin (ideally with a removable base) or paper cases. Bake in the oven for 8-10 minutes, allow to cool.

Meanwhile beat the cream cheese until smooth, for about 1 minute. Add the sugar, egg, yoghurt, lemon juice, zest and vanilla then beat again until well combined. Next top each base as evenly as possible and bake for 15 - 20 minutes until the centre stops wobbling. Once they have cooled pop them out of the moulds and place in the fridge to chill properly.

When you're ready to serve, whip the double cream with the sugar until peaks form. Top each Cheesecake with a spoonful of Lemon Curd and then a swirl of whipped cream.