Member recipe

Ginger Cheesecake

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(2 ratings)

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Prep: 1 hour Cook:

Skill level



Serves 8

A simple, quick and easy cheesecake.

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Biscuit Base

  • 1 packet ginger snap biscuits, finely crushed
  • 75g butter
  • 2 tbs golden syrup

Cheesecake Filling

  • 2 tubs standard soft cheese
  • 1 small pot double cream
  • 25g icing sugar
  • 2 tsp ground ginger
  • 50g finely chopped stem ginger


  1. Place biscuits inside food mixer and blitz them to fine crumbs.

  2. Melt butter and syrup in a saucepan, add biscuit crumbs and stir well. Press mixture into lightly buttered push up cake tin. Can use a deep dish lined with foil if prefer. Smooth level with back of spoon and chill in fridge.

  3. Place all other filling ingredients into processor and whisk well until combined and thickened. Mix should be quite stiff and hold its shape.

  4. Place filling on top of the chilled biscuit base , smoothing it level and refrigerate for 2 /3 hours.

  5. Serve chilled with a drizzle of runny honey. Keeps well in fridge for few days.

Comments, questions and tips

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Augustus Gloop
22nd Aug, 2015
Simply delightful, an absolute must try!
20th Aug, 2015
I love ginger, and it goes perfectly with this recipe and the clear honey compliments the cheesecake, giving a moorish glaze.
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