Triple ginger cheesecake

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• Lynsey

  03 May 2009

  Lynsey rated and commented on this recipe

  

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

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• Janet

  11 June 2009

  Janet rated and commented on this recipe

  

  Great recipe! Easy to make and delicious.

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• HughesnHutch

  04 August 2010

  HughesnHutch rated and commented on this recipe

  

  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!

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• wendywoo

  08 December 2010

  wendywoo rated and commented on this recipe

  

  This is gorgeous! Really easy too.

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• Mini-Chef

  06 March 2011

  Mini-Chef rated and commented on this recipe

  

  Wonderful!!! The rhubarb and ginger go perfectly together.

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• is it worth waiting for?

  11 April 2011

  is it worth waiting for? commented on this recipe

  AMAZING!! check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/triple-ginger-cheesecake-with-rhubarb.html

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• Di

  07 September 2011

  Di rated this recipe

  

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• Di

  07 September 2011

  Di rated this recipe

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• jzl

  26 February 2012

  jzl rated and commented on this recipe

  

  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.

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• Terri

  03 May 2012

  Terri rated and commented on this recipe

  

  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!!

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• Paula Fletcher

  04 June 2012

  Paula Fletcher rated and commented on this recipe

  

  I put strawberries on top of this and it tasted great

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• Susan Angel

  19 May 2013

  Susan Angel rated and commented on this recipe

  

  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! :)

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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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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 15 mins

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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