4 leaves bronze gelatine
450g cream cheese
130g sour cream
180g caster sugar
Zest of 2 lemons, microplaned
1 vanilla pod, split and scraped
30ml vanilla essence
100ml lemon juice
450ml double cream, whipped to soft peaks
350g ginger biscuits, coarsely crushed with a rolling pin
30g brown sugar
180g unsalted butter
3g Maldon salt
Beat the cream cheese until smooth and soft, then add the sugar, vanilla essence, sour cream and lemon zest.
Melt the gelatine in the lemon juice, then cool over ice for a minute.
Add this to the cream cheese mix, then fold in the whipped cream.
Spread on top of the biscuit base in the mould, then refrigerate to set.
Melt the butter and sugar together.
Mix all together, then press the biscuit crumb into a 2.5-inch cake ring mould.
Refrigerate for 30 minutes to set, then place the cheesecake filling on top of the biscuit base.
Place the slice of cheesecake onto the dish and the ice cream onto the side.
4 leaves bronze gelatine
450g cream cheese
130g sour cream
180g caster sugar
Zest of 2 lemons, microplaned
1 vanilla pod, split and scraped
30ml vanilla essence
100ml lemon juice
450ml double cream, whipped to soft peaks
350g ginger biscuits, coarsely crushed with a rolling pin
30g brown sugar
180g unsalted butter
3g Maldon salt
Beat the cream cheese until smooth and soft, then add the sugar, vanilla essence, sour cream and lemon zest.
Melt the gelatine in the lemon juice, then cool over ice for a minute.
Add this to the cream cheese mix, then fold in the whipped cream.
Spread on top of the biscuit base in the mould, then refrigerate to set.
Melt the butter and sugar together.
Mix all together, then press the biscuit crumb into a 2.5-inch cake ring mould.
Refrigerate for 30 minutes to set, then place the cheesecake filling on top of the biscuit base.
Place the slice of cheesecake onto the dish and the ice cream onto the side.
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