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Triple ginger cheesecake

Triple ginger cheesecake

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A star rating of 4.8 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Plus overnight chilling
  • Easy
  • Serves 6 - 8

A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

Nutrition: per serving
HighlightNutrientUnit
kcal638
fat51g
saturates31g
carbs42g
sugars25g
fibre1g
protein5g
low insalt0.84g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, May 2009

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Overall rating

A star rating of 4.8 out of 5.16 ratings
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