Orange and Preserved Lemon Cheesecake Pots

Name: Orange and Preserved Lemon Cheesecake Pots
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 100 g gingernut biscuits; 25 g butter, melted; 250 g full-fat cream cheese, at room temperature; 4 tbsp. icing sugar, sifted; 100 mL double cream; finely grated zest 1 large orange, plus extra pared zest, to serve

This zesty and bright cheesecake pot needs only 20 minutes of prep time and six ingredients!

By The GH Kitchen TeamPublished: 14 February 2024

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A preserved lemon may feel like an odd choice for a pudding, but it adds a floral tartness that cuts through the rich cream cheese. But you can leave it out, if you prefer, and the cheesecake pots will still be a delight.

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Yields:

6 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

330

Ingredients

100 g gingernut biscuits
25 g butter, melted
250 g full-fat cream cheese, at room temperature
4 Tbsp. icing sugar, sifted
100 ml double cream
finely grated zest 1 large orange, plus extra pared zest, to serve

Directions

1. Step 1preserved lemon, seeds removed and finely chopped1 In a food processor whizz the biscuits until fine crumbs. Alternatively bash in a food bag with a rolling pin. Add the butter and pulse/mix to combine. Divide between 6 x rough 150ml glasses or ramekins and press with the back of a spoon to level. Chill until needed.
2. Step 2In a large bowl using a handheld electric whisk, beat the cream cheese, icing sugar and double cream until light and fluffy. Add the orange zest and preserved lemon and fold in using a large metal spoon or spatula. Divide between the glasses/ramekins. Chill for 4hr (up to 24hr), to firm up slightly.
3. Step 3Sprinkle over the pared zest and serve.

GET AHEAD: Prepare to end of step 2 up to a day ahead. Cover and chill. Complete recipe to serve.

Per cheesecake:

Calories: 330
Protein: 3g
Fat: 25g
Saturates: 16g
Carbs: 23g
Total sugars: 17g
Fibre: 1g

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The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time