Dessert is child’s play

Zing it up with ex­tra gin­ger and pome­gran­ate

Life & Style Weekend - - EASY EATING - THE WEEKEND COOK with Mag­gie Cooper Con­tact Mag­gie at mag­gies.col­umn@big­

IT’S time for the kids to head back to school, but not too late to rope them into a quick les­son in the kitchen. This sim­ple, no-bake cheese­cake is a per­fect way to spark in­ter­est in the culi­nary arts and, be­cause there’s no bak­ing in­volved, it’s safe for even the lit­tlies.

I like to dou­ble up on the gin­ger by us­ing gin­ger­nut bis­cuits to make the crust, but a plain bis­cuit such as a granita or even a whole­meal bis­cuit can be used. It helps to make the crumbs for the crust if you have a food pro­ces­sor or blender, but if all else fails just whack them with a rolling pin af­ter plac­ing them in a poly­thene bag.

Glace gin­ger adds some ex­tra zing. It can be hard to chop so I use a pair of kitchen shears to snip the pieces into smaller bits. That method works well for dried fruit, also.

You can serve this tasty cheese­cake as is, or gar­nish with fruit. I love us­ing the ar­ils of a pome­gran­ate to cut the sweet­ness a lit­tle, or you can use sea­sonal fruit of any kind; berries work par­tic­u­larly well.

Lemon and gin­ger cheese­cake

Serves 8

INGREDIENTS: ◗ 250g gin­ger­nut bis­cuits ◗ 125g un­salted but­ter, melted ◗ 1 x 395g can con­densed milk, chilled ◗ 125g cream cheese at room tem­per­a­ture ◗ juice and zest of 2 lemons ◗ 1/4 cup glace gin­ger, chopped

METHOD: Crush bis­cuits us­ing a food pro­ces­sor, or place in a bag and crush with a rolling pin un­til they are re­duced to fine crumbs. Com­bine crumbs with melted but­ter and press mix­ture into a 20cm spring­form pan, us­ing the back of a spoon to form a crust. Re­frig­er­ate for 15 min­utes or un­til set.

Scrape con­densed milk into a medium bowl and add cream cheese. Us­ing an elec­tric beater, whip the mix­ture un­til smooth. Add lemon juice and beat for a fur­ther 4–5 min­utes, un­til fill­ing thick­ens. Set aside some of the lemon zest for gar­nish; fold re­main­ing zest and chopped gin­ger through fill­ing.

Pile fill­ing into pre­pared crust and gen­tly smooth to edge. Sprin­kle with re­served lemon zest. Cover and chill for at least two hours. Slice into wedges and serve.

Op­tions: Serve with pome­gran­ate ar­ils or sea­sonal berries of your choice.


This oh-so-easy no-bake cheese­cake is a per­fect recipe for kids to make.

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