Triple ginger cheesecake

Triple ginger cheesecake

By Good Food
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(14 ratings)
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Prep: 15 mins Plus overnight chilling

Easy

Serves 6 - 8
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

Nutrition and extra info

Nutrition: per serving

  • kcal638
  • fat51g
  • saturates31g
  • carbs42g
  • sugars25g
  • fibre1g
  • protein5g
  • salt0.84g
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Ingredients

  • 200g ginger biscuits
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g unsalted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g full-fat soft cheese
  • 50g icing sugar
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tsp ground ginger
  • 100g Greek yogurt
  • 50g crystallised ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • roasted rhubarb or other seasonal fruit, for the topping
    Rhubarb

    Rhubarb

    roo-barb

    Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

Method

  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.

  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 Tip

    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.

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Comments, questions and tips

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bushfox1
2nd Jun, 2016
4.05
This was delicious, very easy to make and not too rich. You must make it the day before though, to get the topping to set. I thought the topping could have been a little deeper, so I might increase the quantities by 1.5 next time
skerries's picture
skerries
22nd Aug, 2014
My favourite cheesecake so easy works every time and always gets great comments from guests
cimscate
1st Nov, 2013
I made this for Halloween topped with frozen mixed fruits of the forest, it was yummy and so easy to make. Might use a bit of greaseproof next time I make it so it is easier to get out of the tin.
susanangel
19th May, 2013
5.05
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! :)
paulafletcher
4th Jun, 2012
5.05
I put strawberries on top of this and it tasted great
terri_ann87
3rd May, 2012
5.05
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!!
jzleslie
26th Feb, 2012
4.05
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.
isitworthwaitingfor
11th Apr, 2011
AMAZING!! check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/triple-ginger-cheesecake-with-rhubarb.html
emily-york
6th Mar, 2011
5.05
Wonderful!!! The rhubarb and ginger go perfectly together.
wfraser's picture
wfraser
8th Dec, 2010
5.05
This is gorgeous! Really easy too.

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Rachael Lee's picture
Rachael Lee
6th Feb, 2020
I can’t get any fresh rhubarb to roast- what other toppings could I use? Thoughts so far are: Lime zest and dark chocolate shavings Tinned rhubarb Rhubarb jam smoothed on top Any ideas?? Thank you!
goodfoodteam's picture
goodfoodteam
10th Feb, 2020
Hello, thanks for your question! at this time of year we'd recommend using frozen berries, sliced blood orange or even gently poached and cooled sliced pears. A nice shop brought compote would also be delicious!
Sara wynne
2nd Dec, 2014
Has anyone tried freezing this? Would appreciate any advice.
goodfoodteam's picture
goodfoodteam
9th Dec, 2014
Hi Sara wynne, thanks for your question. Because this recipe contains yogurt it's possible that freezing it would cause the texture of the filling to become grainy when defrosted. If you're looking for a similar dessert which is freezable you could try this lime semifreddo cheesecake http://www.bbcgoodfood.com/recipes/lime-semifreddo-cheesecake hope this helps. 
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