Ginger cheesecake

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor (or put in a plastic bag, seal and bash with a rolling pin). Add the melted butter and mix well. Press the crumbs into the base of a buttered 20cm springform tin and bake for 5 minutes. Cool.
2. Beat the cream cheese with the flour, eggs, vanilla, sugar and half of the soured cream until smooth. Stir in the crystallised ginger and pour the lot into the tin - the mix will be quite runny so the ginger will sink to the bottom. Bake for 40 minutes and then check to see if the cheesecake is set but still slightly wobbly in the centre. Give it another 10 minutes if it isn't. Spoon over the remaining soured cream and bake for 5 minutes. Cool in the tin. Dust with icing sugar if you like.

Per serving

592 kcalories, protein 6.2g, carbohydrate 34.6g, fat 48.6 g, saturated fat 29.4g, fibre 0.3g, salt 0.83 g

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• Ulla

  05 November 2007

  Ulla rated and commented on this recipe

  

  Really delicious, even when prepared using low-fat cream cheese and sour cream! Will definitely make again.

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Ingredients

• 10 ginger biscuits
• 25g butter , melted
• 600g cream cheese (light cream cheese works as well as full fat)
• 1 tbsp plain flour
• 2 eggs
• 1 tsp vanilla extract
• 100g golden caster sugar
• 284ml soured cream carton
• 100g crystallised ginger , chopped
• icing sugar , for dusting (optional

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 40 mins

Cook 50 mins

Ingredients

• 10 ginger biscuits
• 25g butter , melted
• 600g cream cheese (light cream cheese works as well as full fat)
• 1 tbsp plain flour
• 2 eggs
• 1 tsp vanilla extract
• 100g golden caster sugar
• 284ml soured cream carton
• 100g crystallised ginger , chopped
• icing sugar , for dusting (optional

Per serving

592 kcalories, protein 6.2g, carbohydrate 34.6g, fat 48.6 g, saturated fat 29.4g, fibre 0.3g, salt 0.83 g

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