mary berry heavenly lemon cheesecake on a ginger crust

mary berry heavenly lemon cheesecake on a ginger crust

mary berry heavenly lemon cheesecake on a ginger crust

Basic ingredients:-

  • 16 oz cream, softened
  • 1/2 cup Coconut Milk, chilled
  • 3 tbsp Coconut Oil
  • 1/3 cup lemon juice
  • 2 tbsp lemon peel (from 2-3 lemons)
  • 1/2 cup sugar
  • 1/4 tsp Kosher Salt
  • 1/3 Cup Sliced Ginger Crystallized
  • 1 Ginger Snap Pie Crust

How to make mary berry heavenly lemon cheesecake on a ginger crust

  • Coconut milk should be placed in the refrigerator and allowed to chill for at most 4 hours.
  • Blend cream cheese, coconut milk, coconut oil, lemon juice, and zest in a food processor. Add kosher salt. Blend until smooth.
  • Chop Ginger Crystallized. Place the chopped crystallized ginger evenly in the bottom of your pie shell.
  • Spread the cheesecake filling over the crystallized ginger layer. Smoothen the surface with a rubber spatula.
  • Refrigerate overnight. Add lemon slices and lemon zest to garnish.

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