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Ginger & Lemon Cheesecake - submitted at the Fringe Festival, August 2009

Ingredients

  • 250 gm of ginger biscuits  (1 packet)
  • 1/2  cup citrus juice
  • 600ml thickened cream
  • 1 lge tbsp raw sugar
  • 125gm of butter (salted or nor)
  • (honey or coconut for topping)
  1. Squash the ginger biscuits until you get half (at least) in fine fine powder.
  2. Add butter melted (in microwave) and mix with your fingers.
  3. Dispose mix in a  plate. Make borders if possible. Apply vigorously with a mug to get it stuck.
  4. Put into freezer for 30mins.
  5. Beach cream untill it gets thick (long & tiring).
  6. Add citrus juice and sugar.
  7. Apply this preparation  upon your ginger biscuits mix
  8. Put in freezer for 2 hours.
  9. Remove  10 mins before eating and add honey or coconut topping.

NB. Very good if base mix is crunchy so try to find the good ratio between crunch and powder but it does need to stick to plate!

Enjoy!

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Acknowledgment

My Sisters' Kitchen is a project of Darwin Community Arts.

With grateful thanks to Sidney Myer Foundation for their generous contribution towards the continuation of this project in 2010.

This project was proudly supported by the Australian Government's Diverse Australia Program in 2009. Administered by the Department of Immigration and Citizenship, the Diverse Australia Program aims to promote respect, fairness, inclusion and a sense of belonging for everyone. For more information on the Diverse Australia Program, visit www.harmony.gov.au  The Department of Immigration and Citizenship has contributed $35,000 to this project.

Mix 104.9 The Top End's Feel Good Station www.mix1049.com.au

Harvey Norman

Slice of Heaven

The project is also supported by Melaleuca Refugee Centre

Disclaimer

The contents, information, advice and opinions expressed on this web site are not necessarily those of the Department of Immigration and Citizenship, Melaleuca Refugee Centre, and Darwin Community Arts.