Easy Lemon and Ginger Cheesecake


  • 100g Longley Farm Butter
  • 200g Ginger Biscuits, crushed into breadcrumbs
  • 1 Lemon Jelly
  • 200ml Boiling Water
  • 450g Longley Farm Lemon and Ginger Greek Style Yogurt
  • 250g Longley Farm Soft Cheese


  • In a pan, gently melt the butter over a medium heat. Add the crumbled biscuits and combine well
  • Press down into a loose – bottomed cake tin lined with cling film or reusable film
  • Refrigerate for 1 hour or until hardened
  • Meanwhile dissolve the jelly in 200ml boilig water, leave to cool slightly
  • Whisk the Greek yogurt and Soft Cheese together, add the dissolved jelly and whisk well
  • Pour the mixture on top of the biscuit base.
  • Refrigerate for 3 – 4 hours until set
  • Gently press out of the cake tin and remove the film before serving

Variations – Why not try Longley Farm Cherries and Berries Greek Yogurt with a Raspberry Jelly?