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Member recipe

Triple Ginger Cheesecake

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Serves 8

Recipe was in May 2009 magazine by Jacque Smith - but not in websiste - was absolutley fantastic!

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  • 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)


    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.
    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).
    3. Remove from the tin and top with your chosen fruit, slice and serve with double cream.

Comments, questions and tips

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26th Apr, 2009
Fantastic cheesecake , very easy and quick to make. It didn't need the overnight chilling. Just the right amount of ginger! Made it for a family lunch and it was a hit with everyone.
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