Ginger cheesecake

Prep: 40 mins
Cook: 50 mins
Ginger cheesecake

10 ginger biscuits

25g butter, melted

600g light cream cheese

1 tbsp plain flour

2 eggs

1 tsp vanilla extract

100g golden caster sugar

284ml soured cream carton

100g crystallised ginger, chopped

Icing sugar , for dusting (optional)

Heat the oven to fan 160°C/gas 4. Crush the biscuits in a food processor. Combine well with the melted butter. Press the crumbs into the base of a greased 20cm springform tin and transfer to the oven to bake for 5 minutes. Leave aside to cool.

Mix the cream cheese with the flour, eggs, vanilla, sugar and half of the soured cream until smooth. Mix in the crystallised ginger and into the tin - the mix should be quite runny so the ginger will sink to the bottom. Place in the oven to bake for 40 minutes and then check to see if the cheesecake is set but still wobbly in the middle. Pour over the remaining soured cream and place back in the oven to bake for a further 5 minutes. Leave to cool in the tin and then remove and dust with icing sugar if desired. 


Preparation Time
40 minutes

Cooking Time
50 minutes

Main ingredients
Cheese, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Entertaining, Cheesecake

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty

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