Ginger cheesecake

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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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• UnderstandingMoon

  30 January 2009

  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

  23 May 2009

  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

  08 February 2010

  foodlover07 rated this recipe

  

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• PegoHart

  26 February 2010

  PegoHart rated this recipe

  

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• jadegroves

  14 May 2010

  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

  31 May 2010

  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

  19 June 2010

  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

  01 September 2010

  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

  26 November 2010

  amb204 commented on this recipe

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

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• Bokbites

  01 January 2011

  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

  11 July 2011

  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

  11 July 2011

  jasonbenali rated this recipe

  

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• Knodelsuppe

  09 April 2012

  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

  26 November 2012

  Melinda rated this recipe

  

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• jenni

  29 December 2012

  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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