Triple ginger cheesecake
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
plus overnight chilling
- 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.
- 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.
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.
PER SERVING
638 kcalories, protein 5g, carbohydrate 42g, fat 51 g, saturated fat 31g, fibre 1g, sugar 25g, salt 0.84 g
Recipe from Good Food magazine, May 2009.
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http://www.bbcgoodfood.com/recipes/10600/
http://www.bbcgoodfood.com/recipes/10600/
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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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Try this recipe for a low-fat rice pudding, which doesn't skimp on creaminess
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Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 15 mins
plus overnight chilling
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
PER SERVING
638 kcalories, protein 5g, carbohydrate 42g, fat 51 g, saturated fat 31g, fibre 1g, sugar 25g, salt 0.84 g
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03 May 2009
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