Thursday, 11 February 2016

No bake lemon and ginger cheesecake with Häagen-Dazs ice cream

No bake lemon and ginger cheesecake with Häagen-Dazs ice cream
For several years now we've done Valentine's Day at home. I think it's nice to mark the day with something a little bit special. There's no need to go over the top; just put a little bit of effort in. This is a really simple dessert to make and the only real time involved is its chilling time. The lemon flavour finishes off the meal perfectly but it is still a little rich. To counteract this we served it with some Häagen-Dazs Strawberry Cheesecake Ice Cream. It really does cut through the richness making it the perfect ending to the day.

Equipment: 7in (18cm) round loose bottomed cake tin

Ingredients

4oz (115g) Ginger nut biscuits, crushed
1½ oz (40g) Butter, melted
9oz (250g) Soft cream cheese
14 oz (397g) tin Condensed milk
2 Large lemons zested and juiced
2 tbsp (30ml) Lemon curd

To serve - Häagen-Dazs Strawberry Cheesecake Ice Cream

Method

1. Mix together the crushed ginger biscuits and the melted butter. Press into the tin so the bottom is all covered. Put in the fridge while you prepare the rest of the cheesecake.
2. Beat together the cream cheese and condensed milk. Add the lemon zest and juice and stir in. Spoon on top and chill for at least an hour.
3. Dot the lemon curd on top and then lightly cut through the top with a knife to link them together. Chill again and then serve with the Häagen-Dazs Strawberry Cheesecake Ice Cream.

I was sent vouchers for the Häagen-Dazs Strawberry Cheesecake Ice Cream.


1 comment:

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