Ginger cheesecake

Ideas
10 servings Prep: 40 mins, Cooking: 1 hr
Rate this recipe
You can make an orange-flavoured cheesecake by leaving out the ground ginger and replacing it with 15ml grated orange zest.

By Food24 May 04 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

200 g digestive biscuits — chocolate
80 ml butter — melted
200 g dark chocolate
400 g cream cheese — full cream
250 ml sour cream
3 eggs — large
30 ml flour — cake
5 ml ginger — ground
110 g castor sugar
ginger — glacé, to serve
Tap for ingredients
Tap for ingredients

Method:

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

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.