Melt-in-your-mouth ginger cheesecake

By Hope Malau
21 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.

1 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.

2 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.

3 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.

4 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.

5 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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