Ginger cheesecake

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• Ulla

  2007-11-05 06:49:34.493494

  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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• UnderstandingMoon

  2009-01-30 06:52:51.674728

  UnderstandingMoon rated and commented on this recipe

  

  I prefer digestives at the bottom of the cake. Be careful not to bake it for too long as my ginger biscuits had that slightly burnt taste to them - not a good look. Otherwise, thumbs up!

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• hettyabetty

  2009-05-23 17:46:14.674524

  hettyabetty commented on this recipe

  This was a delicious desert, the whole cheesecake went so quickly as people had two portions, the second larger than the first.

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• foodlover07

  2010-02-08 12:25:54.903405

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• PegoHart

  2010-02-26 14:48:21.800534

  PegoHart rated this recipe

  

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• jadegroves

  2010-05-14 14:55:43.618942

  jadegroves rated and commented on this recipe

  

  A lovely cheesecake, although I only used half the amount of sourcream on the top that is recommended. Also, I luckily found that my crystalised ginger didnt sink to the bottom as the recipe says. Try it!

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• DeeDee

  2010-05-31 13:52:38.340422

  DeeDee rated and commented on this recipe

  

  Recipe worked like a dream - had no problems. Resulting cheesecake was gorgeous. Served it with poached rhubard but was good on its own.

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• flippa

  2010-06-19 09:15:59.586347

  flippa commented on this recipe

  Made it for a bbq last weekend, made it fully low fat and was told that you couldn't taste the difference - didn't last long and most people had 2 pieces!!! Also was told that it was nice that it wasn't too sweet

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• Gillian Coyle

  2010-09-01 10:30:06.489946

  Gillian Coyle rated and commented on this recipe

  

  I have now made this cheesecake twice, once with splenda & low sugar biscuits so that it was suitable for diabetics and it was still fabulous. It is delicious and well worth the effort. Dee Dee is right about the poached rhubarb too. Ours came from the garden and this is now my hubby's favourite treat.

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• amb204

  2010-11-26 09:42:47.877625

  amb204 commented on this recipe

  Can this be frozen if it doesn't all disappear in one sitting?!

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• Bokbites

  2011-01-01 16:25:11.212738

  Bokbites commented on this recipe

  I used a whole 200g packet of ginger biscuits (20 in total) and stem ginger in syrup as I had that in the cupboard. My cheescake unfortunately craked, so next time I bake it slightly less and leave it to cool in the oven or perhaps bake it in a waterbath if that fails. Very easy to follow!

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• jasonbenali

  2011-07-11 11:06:43.396137

  jasonbenali commented on this recipe

  The ginger in this transforms it into a great dish, although there were a couple of issues. Soggy base. It also needs some acidity, so I'd recommend either a fruit topping or including lemon juice.

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• jasonbenali

  2011-07-11 11:06:52.687242

  jasonbenali rated this recipe

  

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• Knodelsuppe

  2012-04-09 16:23:48.294189

  Knodelsuppe rated and commented on this recipe

  

  This is a favourite with my family & friends and never lasts long! I do use low fat ingredients & half sugar but you can not tell the difference! Would recommend it 100% it's a gorgeous cheesecake!

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• Melinda

  2012-11-26 16:07:30.153884

  Melinda rated this recipe

  

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• jenni

  2012-12-29 13:56:43.322706

  jenni commented on this recipe

  Love this cheese cake, but have half of it left after supper with friends last night. Can I freeze it?

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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

Preparation 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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