Melt-in-the-mouth ginger cheesecake

By Drum Digital
18 November 2014

It’s not too sweet – and the great kick of ginger and a delicious sticky sauce make this cheesecake unforgettable.

Serves 6

Preparation: 20 min

Baking: 50 min

Chilling: 2 hours

CRUST

350 g ginger biscuits

100 g butter, melted and cooled

FILLING

100 g white chocolate, finely chopped

3 tubs (750 g) cream cheese, at room temperature

60 ml (¼ c) caster sugar

4 large eggs

10 ml (2 t) vanilla essence

10 ml (2 t) ground ginger

SAUCE

5 stem ginger balls in syrup

250 ml (1 c) cream

80 ml (? c) brown sugar

50 g butter

Preheat the oven to 160 °C. Grease a 20 cm springform baking tin with butter.

Crust: In a food processor or blender, blitz the biscuits until fine and blend in the butter until moist clumps form. Press onto the bottom and up the sides of the baking tin. Chill while preparing the filling.

Filling: Put the white chocolate in a glass bowl over a pot of simmering water and stir until the chocolate melts. Remove from the heat.

Beat the cream cheese and caster sugar in large bowl, scraping the sides as needed, for about 3 minutes or until fluffy. Add the eggs 1 at a time, beating after each addition until just combined. Beat in the vanilla essence and ground ginger. Gradually beat in the melted white chocolate until very well combined.

Transfer the filling to the prepared crust. Bake for about 50 minutes or until the filling is set and wobbles slightly when the pan is gently shaken. Run a small knife around the sides of the cheesecake to loosen it from the pan. Cool completely. Chill for 2 hours.

Sauce: Mix all the ingredients in a saucepan over low heat and simmer until the sugar has dissolved. Set aside until cooled, then spoon over the cooled cheesecake. Serve topped with fruit of your choice.

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