You’ve been asking for this recipe since I made it in stories so here it is.
The lightest fluffiest and airy Ginger Cheesecake ever!!!
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. It is insanely yummy. And it’s guaranteed to become your favorite cheesecake in no time at all.
And don’t forget to save me a slice.
xxx MM
Ginger Spiced Cheesecake
Ingredients
FOR THE BASE
- 11 oz /300g of ginger cookies/ nuttikrust biscuits
- 1 stick/ 8TBS of butter melted
FOR THE FILLING
- 32 oz/900g (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/160C
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 spray 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/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
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