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Triple Ginger Cheesecake

By sadmonky (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • Plus 24 hours+ overnight
  • Easy
  • Serves 8
Recipe was in May 2009 magazine by Jacque Smith - but not in websiste - was absolutley fantastic!


  • 200g/8oz Ginger Biscuits
  • 100g/4oz Unsalted Butter
  • 400g/14oz Full-Fat Soft Cheese
  • 50g/2oz Icing Sugar
  • Juice 1/2 Lemon
  • 1 tsp Ground Ginger
  • 100g/4oz Greek Yoghurt
  • 50g/2oz Crystallised Ginger, chopped

roasted rhubarb or other seasonal fruit compote (faily tart) for the topping (adding chinese stem ginger syrup to the fruit helps follow the theme)

  • Double Cream to serve - (optional extravagence)


  • STEP 1
    Blitz the biscuits in a food processor (or crush in a sealed bag) until you get fine crumbs. Gently melt the butter, then mix with the crumbs in a bowl. Press the mixture evenly into the base of a 20cm loose-bottomed round cake tin (no larger!). Chill in the fridge while making the filling.
  • STEP 2
    Put all remaining ingredients into a food processor and blend until smooth. Spread over the base, smoothing with a palette knife, but leave a shallow depression to contain the topping. Leave overnight in the fridge to set (or longer, which intensifies the ginger flavours).
  • STEP 3
    Remove from the tin and top with your chosen fruit, slice and serve with double cream.

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