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GINGER SPICED CHEESECAKE

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DELICIOUS

Description

I am not a huge dessert person, but I can never say no to a good cheesecake. The important thing is that the filling needs to be super light and airy.

I have used ginger cookies to create a spicy crust and there are tiny flecks of candied ginger baked into the filling to add a little texture and make it extra special.

This will become your favorite cheesecake in no time at all. And don’t forget to save me a slice.

xxx MM

US (Imperial)

Print Ingredients

FOR THE BASE
11 oz of ginger cookies/ nuttikrust biscuits
1 stick/ 8TBS of butter melted

FOR THE FILLING
32 oz (4 packs) of Cream Cheese at room temperature
4 extra large eggs
1 ¼ cups of sugar
6 TBS flour
1 ½ cups of heavy cream – at room temperature
3 tspn- vanilla extract
Pinch of salt

FOR THE TOP
6 TBS of candied ginger- chopped into tiny pieces
Ginger flower and ginger leaf to decorate

Instructions

Preheat the oven to 320F

FOR THE BASE

Crush biscuits finely in a food processor. Add the melted butter and whiz to combine.
Line a 10 inch springform tin with parchment paper and spay the tin with nonstick baking spray.
Press and even layer of the mixture on the bottom and sides of the tin and bake for 10 minutes. . Remove from oven and cool.

FOR THE FILLING

Beat all the ingredients for the filling in a stand mixer on medium speed until smooth (15-20 minutes).

Pour the filling into the pre-baked crust.

Preheat the oven to 265 F

Bake for 45 minutes. Scatter the ginger pieces on top and cook for a further 30 minutes so they can melt. Turn the oven off and allow the cheesecake to cool completely in the oven.

Decorate with a ginger flower and ginger leaf.

SERVES 12

EU (Metric)

Print Ingredients

FOR THE BASE
300g of ginger cookies/ nuttikrust biscuits
1 stick/ 8TBS of butter melted

FOR THE FILLING
900 g (4 packs) of Cream Cheese at room temperature
4 extra large eggs
1 ¼ cups of sugar
6 TBS flour
1 ½ cups of heavy cream – at room temperature
3 tspn- vanilla extract
Pinch of salt

FOR THE TOP
6 TBS of candied ginger- chopped into tiny pieces
Ginger flower and ginger leaf to decorate

Instructions

Preheat the oven to 160 C

FOR THE BASE

Crush biscuits finely in a food processor. Add the melted butter and whiz to combine.
Line a 26cm springform tin with parchment paper and spay the tin with nonstick baking spray.
Press and even layer of the mixture on the bottom and sides of the tin and bake for 10 minutes. . Remove from oven and cool.

FOR THE FILLING

Beat all the ingredients for the filling in a stand mixer on medium speed until smooth (15-20 minutes).

Pour the filling into the pre-baked crust.

Preheat the oven to 130 C

Bake for 45 minutes. Scatter the ginger pieces on top and cook for a further 30 minutes so they can melt. Turn the oven off and allow the cheesecake to cool completely in the oven.

Decorate with a ginger flower and ginger leaf.

SERVES 12

Ingredients

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