Gluten Free Gingernut Lemon Cheesecake

clock 25 minutes bowl Serves 8


  • 200g Free From Gluten Gingernut Biscuits
  • 85g butter, melted
  • 400g cream cheese
  • 60g caster sugar
  • 2 Tbsp lemon juice, plus zest of 1/2 a lemon
  • 200ml cream
Buy these ingredients now


  • 1. Line the base of a 20cm spring form tin with baking paper.

  • 2. Place the biscuits into food processor and blitz until they resemble fine bread crumbs or place them into a plastic bag and bash with a rolling pin. Add the melted butter, mix well and place in the tin. Spread evenly pressing down with the back of a spoon. Place into the fridge for 10 minutes while you make the filling.

  • 3.Place the cream cheese, sugar, lemon juice and zest into a bowl and beat until smooth and well blended.

  • 4. Add the cream and continue to beat until the mixture is thick and smooth. Pour over the base, smooth the top and refrigerate for at least 4 hours or overnight.

Related Recipes