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Triple ginger cheesecake

Triple ginger cheesecake

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(11 ratings)

Prep: 15 mins Plus overnight chilling

Easy

Serves 6 - 8
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

Nutrition and extra info

Nutrition per serving

  • kcalories638
  • fat51g
  • saturates31g
  • carbs42g
  • sugars25g
  • fibre1g
  • protein5g
  • salt0.84g
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Ingredients

  • 200g ginger biscuits

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g full-fat soft cheese
  • 50g icing sugar
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp ground ginger
  • 100g Greek yogurt
  • 50g crystallised ginger, chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • roasted rhubarb or other seasonal fruit, for the topping

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

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Method

  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.

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Comments, questions and tips

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Comments (12)

skerries's picture

My favourite cheesecake so easy works every time and always gets great comments from guests

cimscate's picture

I made this for Halloween topped with frozen mixed fruits of the forest, it was yummy and so easy to make. Might use a bit of greaseproof next time I make it so it is easier to get out of the tin.

susanangel's picture
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The best cheesecake I've ever made! Not too sweet, with great flavour from the ginger and the slight tang of rhubarb. The yoghurt stops the cheese from being overly creamy. This was a hit with all the family, kids and adults alike! I topped mine with a rhubarb & ginger jam I had made weeks earlier, as that was what I had to hand and it worked very well, without needing lots.
I will be making this again sometime this week; can't wait! :)

paulafletcher's picture
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I put strawberries on top of this and it tasted great

terri_ann87's picture
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jzl - I used morrisons soft cheese and it worked fine. To ensure I could get the base off I lined the base with a circle of greaseproof paper, this worked very well.

All my work colleagues loved it!!

jzleslie's picture
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Very tasty. My topping was liquid when added to the base (no need to smooth over as the recipe said!) but firmed overnight in the fridge. Used Morrison's soft cheese but would try Philadelphia next time to see if that helps. Found it difficult to get the cheesecake off the base of the tin so presentation was not as good as it might have been. Was quite gingery but went well with the rhubarb (which I had to give an extra 5 mins and an extra tbsp of sugar).Family were impressed by what is an easy recipe.

emily-york's picture
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Wonderful!!!
The rhubarb and ginger go perfectly together.

wfraser's picture
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This is gorgeous! Really easy too.

andrebo55's picture
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Just gorgeous!! Made twice...So easy...so delicious. Use ginger biscuits with crystallised ginger in too (e.g Tesco/Sainsbury etc best variety) makes base chewy And crisp....Having a party or entertaining...use this, cannot go wrong!

janbomyers's picture
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Great recipe! Easy to make and delicious.

lizzafezza's picture
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I haven't made this yet but my mother-in-law has and it is really tasty. I loved the ginger in it - delicious.

Questions (2)

Sara wynne's picture

Has anyone tried freezing this? Would appreciate any advice.

goodfoodteam's picture

Hi Sara wynne, thanks for your question. Because this recipe contains yogurt it's possible that freezing it would cause the texture of the filling to become grainy when defrosted. If you're looking for a similar dessert which is freezable you could try this lime semifreddo cheesecake http://www.bbcgoodfood.com/recipes/lime-semifreddo-cheesecake hope this helps. 

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