Lemon, Ginger and Honey Cheesecake and Obscure References to Paula Abdul

If you are the easily offended type, it’s probably best you don’t read the first paragraph. Just sayin’…

Paula Abdul really knew what she was talking about; opposites attract. That’s generally a good thing I think – procreating with someone who looks too much like you is probably not such a great idea, for example. When I lived in the U.K, I heard a story (true or an urban myth? I’ll never know unless I join the NHS) that in a tiny village called Tiverton, there is so much inbreeding that medical records sometimes contain the abbreviation NFT: normal for Tiverton.

Unless you believe a crazy Korean guy called Bin who exclaimed upon meeting us that F and I look like brother and sister (a statement that will cause much hilarity to anyone who knows us or has ever seen a picture of the two of us – exhibit one is small, dark and prickly while exhibit two is large, fair and easy-going), F and I are pretty opposite too. Not that we’re planning on procreating anytime soon, in case that’s what you’re getting from this, so don’t get excited mum.

The point is that despite our differences, which of course can cause conflict, there are lots of things about F that complement me and vice-versa. Just like the spicy base and creamy filling of this cheesecake. How was that for a seamless segue. Eh? Eh? Come back!

Do you think Paula is right…or wrong?

Lemon, Ginger and Honey Cheesecake

I made this because F loves cheesecake, and I love lemon and ginger with honey. See, *so* complementary! I’m sure depending on the honey you use the results could be quite different from mine, or you could also try lime instead of the lemon if you’re feeling tropical.

Preheat the oven to 170 celsius (340 fahrenheit) and grease and then line a 20 x 30 cm slice tin lengthways with a piece of baking paper so that it hangs over the sides – this will make it easier to remove afterward.

The base

Put

in a food processor and whizz until the crumbs are fine, or if you don’t have one you can put them in a plastic bag (preferably double-layered) and whack them with a rolling pin. Add

and mix well, then press it into the pan. Refrigerate.

The filling

Beat the cream cheese, honey and sugar until fluffy, it will take 2 or 3 minutes with a handmixer.

Beat in the lemon juice and zest.

Add the eggs, one at a time, beating between additions.

Fold in the ginger and finally the whipped cream.

Spread over the base and bake for 25 minutes or until just set – it might be a bit wobbly in the middle – never fear, it will set as it cools.

Turn off the oven but leave the cheesecake in there with the door ajar. This will help it not to crack.

When cooled, refrigerate for at least 4 hours before slicing.

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Tagged as: cheese, cheesecake, cream cheese, crystallised ginger, honey, lemon, own recipe, soft cheese