Lemon and Ginger Cheesecake with Raspberry Sorbet

Lemon and Ginger Cheesecake with Raspberry Sorbet

This delicious cheesecake recipe, which will give a wow to any entertaining is taken for the cookbook, Mi Casa: Spanish-inspired recipes from the heart of Derbyshire.   Written by local entrepreneur and Chesterfield’s four star Casa Hotel owner, Steve Perez.  The hotel is nominated for Conference and Banquet venue of the year and the hotel restaurant Cocina is a finalist in the Restaurant of the Year at the Chesterfield Food and Drink Awards

 Lemon and Ginger Cheesecake with Raspberry Sorbet

Ingredients for the cheesecake:                                                                                                  Serves 8-12

750g ginger biscuits

175 melted butter

12 gelatine leaves, plus water to soak them in

15 egg yolks

250g caster sugar

2 vanilla pods

Juice of 3 lemons

500g full fat cream cheese

1 litre double cream

20cm square cake tin

Ingredients for sorbet:                                                                                           Makes 15 portions

250ml water

175g granulated sugar

Juice of half lemon

450g shop-bought raspberry coulis



Crush the biscuits and add the melted butter. Meanwhile, soak the gelatine leaves in cold water.

Press the crushed biscuit and butter mix evenly into the cake tin and refrigerate.

Put the egg yolks and sugar into a mixing bowl and whisk until the mixture is light and has tripled in size. Put to one side.

Deseed the vanilla pods and put the seeds into a mixing bowl with the lemon juice, cream cheese and cream. Mix until whipped into soft peaks.

Melt the gelatine leaves into a pan with a very small amount of water then add to the cream mix.

Fold the egg mix and cream together, pour onto the biscuit base and leave to set in the fridge for four hours.

Best served with raspberry sorbet and berry coulis.

To make the raspberry sorbet:

Bring the water and sugar up to the boil to turn it into a light syrup. If necessary, stir to ensure sugar is dissolved.

Take off the heat and add the lemon juice and raspberry coulis.

Allow to cool, then put into a freezer and take out every one-two hours to break up the ice crystals with a fork. After around four hours, it should be ready.

Casa Hotel Chesterfield Champion

Casa Hotel

Voted 5th best hotel in the UK at the 2015 Trip Advisor Travellers’ Choice Awards, the AA four star Casa Hotel is the highest rated hotel in Derbyshire, and a fantastic asset to Chesterfield and the surrounding area.

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Conferences in Chesterfield - Casa Hotel

Casa Hotel

Redefining hotels in the north, with some of the best meeting rooms outside of London.

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Chesterfield Food and Drink Awards

Chesterfield Food and Drink Awards return for the their 6th year in 2018

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