Ginger cheesecake

You can make an orange-flavoured cheesecake by leaving out the ground ginger and replacing it with 15ml grated orange zest.
recipe, dessert, ginger
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Recipe from: 30 September 2015
Preparation time: 40 min
Cooking time: 1h


  • 200
    chocolate digestive biscuits
  • 80
    butter, melted
  • 200
    dark chocolate
  • 400
    full-cream cream cheese
  • 250
    sour cream
  • 3
    large eggs
  • 30
    cake flour
  • 5
    ground ginger
  • 110
    castor sugar
  • glazed ginger, to serve
Servings: Change Serving


Preheat the oven to 180°C.

Pulse the biscuits in a food processor until finely crumbed. Add the melted butter and blend well. Transfer the mixture to a 23cm springform tin and smooth with the back of a spoon.

Melt the chocolate in a glass bowl over gently simmering water, stirring occasionally.

Whisk the cream cheese and sour cream in a bowl until smooth. Add the eggs, cake flour, ginger and castor sugar. Mix well, then stir in the melted chocolate.

Pour the filling over the biscuit crust and bake for 45 to 60 minutes or until the filling just starts to set.

Remove from the oven and run a thin knife around the edge of the tin, then leave the cheesecake to cool in the tin. 6 Serve topped with glazed ginger.

Text and image source: Ideas magazine

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