Philadelphia Lemon and Ginger Cheesecake
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  • Prep time 30 '
  • Total time 210 '


  • 150 g ginger biscuits, crushed
  • 50 g unsalted butter, melted
  • 300 g Philadelphia Original
  • 50 g caster sugar
  • Rind and juice of 1 lemon
  • 11 g sachet gelatine
  • 200 ml whipping cream
  • 3 pieces stem ginger in syrup, chopped plus 2 tbsp ginger syrup
  • 2 pieces stem ginger in syrup and lemon rind for decoration


  • Mix the crushed biscuits with the melted butter and press into the base of a lightly greased 20cm loose based cake tin. Chill.
  • Beat together the Philadelphia, sugar and lemon rind. Sprinkle the gelatine onto 2 Tbsp lemon juice plus 2 Tbsp cold water and dissolve over hot water.
  • Whip the cream until just holding it’s shape and fold into the Philadelphia mixture with the ginger, syrup and gelatine. Spoon over the base and level the top. Chill for 2-3 hours or overnight.
  • Before serving, decorate with slices of ginger and lemon rind.


Nutritional Information

Typical values Per Recipe
Energy 12730.0 kj
Energy 3040.0 kcal
Fat 214.0 g
Carb 254.0 g
Protein 40.0 g
Saturated fat 135.0 g
Salt 5.0 g
Dietary fibre 4.0 g
Sugars 168.0 g