Ingredients
Equipment
Method
For the cheesecake base
- Grease a loose-leaf tin (i.e. one with a separate base) with butter, then line the bottom with a circle of baking paper. Also grease the top of the paper.
- Weigh out the biscuits. We use a combination of dark chocolate oat biscuits and Dutch crispbakes, in about a 2/3 to 1/3 ratio by volume.
- Cube the butter, add to a small saucepan and set over a medium heat until melted.
- Place the biscuits, breaking them up a little, into a large plastic bag. Remove the air from the bag and seal, then place on a chopping board. Smash the biscuits in the bag with a rolling pin until they are sandy in texture.
- Pour the biscuits into a bowl. Shaking the bowl from side to side will bring any larger lumps to the top. Crush these. Add the melted butter, and 1 or 2 teaspoons of ground ginger, if liked, and stir well. The mixture should be well-combined and resemble wet sand.
- Firmly pack the mixture into the base of the tin, making sure to also coat the sides. Place the tin into a large plastic bag (you can reuse the one from the biscuits) or cover with cling film, and place into the fridge for at least 30 minutes. Alternatively place into the freezer for 10 minutes.
For the frosted grapes
- Zest & juice the lemons, then cut the zest finer. See our lemon Tip.
- Pick the grapes from the stems, then place in a large plastic bag. Add enough lemon juice to moisten them, about 2 tablespoons or so. Add enough caster sugar to cover the grapes well.
- Shake the bag to coat the grapes. Remove the air from the bag, then seal it and place into the freezer. Freeze for at least 2 to 3 hours, but they will keep there for much longer.
For the cheesecake filling
- Weigh the icing sugar. Place the cream cheese into a separate large mixing bowl. Add the cream, lemon zest, 2 tablespoons of lemon juice and 1 tablespoon vanilla.
- Sieve the icing sugar onto the rest of the ingredients. Push any lumps through with a wooden spoon. Beat until well-combined and the mixture is smooth. You also want to beat some air into it so it becomes lighter in texture.
- Measure the whipping cream into a separate bowl. Whip to the stiff peaks stage. See our cream Tip. Carefully fold the whipped cream into the filling - it needs to be well combined, but still retain the air you have beaten in.
Assembling, chilling & serving
- Remove the base from the fridge or freezer. Generously spoon in the filling, and smooth the top with the back of your spoon or a spatula.
- Chill in the fridge for at least 3 hours, ideally 5 or 6 hours. It is even better if chilled overnight.
- When you are ready to serve, remove the grapes from the freezer and separate them on a plate. Remove any large lumps of frozen sugar. Decorate the top of the cheesecake with the grapes.
- Remove the cheesecake from the tin by pushing up the base. We do this on top of a large tin can, pushing the sides down.
- Slice & serve the cheesecake. And enjoy!