Name: Triple ginger cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: British
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

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Triple ginger cheesecake

Triple ginger cheesecake

Good Food team

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Serves 6 - 8

Easy

Prep: 15 mins

Plus overnight chilling

A star rating of 4.8 out of 5.20 ratingsRate

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A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

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Alternatives

Complete the dish

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A nice rice pudding

A star rating of 4.7 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal638
fat51g
saturates31g
carbs42g
sugars25g
fibre1g
protein5g
salt0.84g

low

Method

step 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.
step 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.

RECIPE TIPS

ORANGE-ROASTED RHUBARB

Trim 400g rhubarb into 2.5cm pieces. Place in a roasting dish. Sprinkle with zest and juice 1 orange and 3 tbsp caster sugar. Cook for 10-15 mins in a 220C/fan 200C/ gas 7 oven until just soft. Leave to cool.

Recipe from Good Food magazine, May 2009

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A star rating of 4.8 out of 5.20 ratings

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