Ginger cheesecake Recipe

Ginger cheesecake

Ingredients

  • 200g ginger biscuits
  • 100g unsalted butter
  • 400g full-fat soft cheese
  • 50g icing sugar
  • juice ½ lemon
  • 1 tsp ground ginger
  • 100g Greek yogurt
  • 50g crystallised ginger, chopped
  • roasted rhubarb or other seasonal fruit, for the topping

Instructions

  1. Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
  2. Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Prep. Time: 15 minutes
Serves: 12 people
Difficulty: Easy
Cuisine: Bakery
Main Ing.: Cakes & Bakes
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