Lemon cheescake with chocolate and ginger sauce
Prep time less than 30 mins
Cook time less than 30 mins
Makes 1
Dietary Vegetarian
From Ready Steady Cook
Method
-
Using a fiveiinch chefs' ring, press the crushed macaroons into the bottom to make a base.
-
Mix together the ricotta, lemon and icing sugar. Fill the chefs' ring to the top and level off neatly.
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To make the sauce, melt together the cream and chocolate in a small saucepan over a low heat. Once the chocolate has melted, stir in the ginger.
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Remove the chefs' ring and serve the cheesecake with orange slices, chocolate sauce and mint leaves.
Ingredients
- 100g/3½oz ready mademacaroons, crumbled
- ½ tub ricotta
- zest and juice of half a lemon
- 1 tsp icing sugar
For the sauce
- 200ml double cream
- 50g/1¾oz chocolate
- small piece root ginger, peeled and grated
- ½ orange, sliced
- fresh mint leaves, to garnish
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