Open Categories +

Blog Home

Ginger Spiced Cheesecake

Melissa's Kitchen Masterlist
Effortless Entertaining
The Skinny on the Italian Diet
Now Trending:
I'm Melissa!

A Food Network chef + mama obsessed with Aperol spritzes, travel, and mouth watering food. I also own a gorgeous cooking school in Italy. My mission? To share the secrets of La Dolce Vita so you can create a healthy, beautiful, delicious life filled with joy!

hello,

Ready to Manifesto Some Miracles?

tell me more

Grab a copy of my lastest book "Miracles Manifested" and enter to win a trip to Italy valued at $7000!

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

Print

Ginger Spiced Cheesecake

  • Author: Melissa Mayo

Ingredients

Scale

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

Did you make this recipe?

Share a photo and tag me @themelissamayo— I can't wait to see what you've made!

+ show Comments

- Hide Comments

add a comment

Reply...

I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

more about me

Ciao Bella,

enter now →

In Italy, they add work and life on to food and wine.

Win a one-week luxury trip to Tuscany 

The Magic of Italy
without the planning

Explore

Food Netwok Chef, Melissa is dishing up delicious food and a once-in-a-lifetime experience for your soul.

find out more →

Hands down the prettiest, do-it-yourself, easy-to-use, customizable, website templates on the internet. They look super expensive, but I promise they won't break the bank. 

Tonic Site Shop

Want a site like mine?

check it out →

@themelissamayo

For delicious recipes, travel guides, inspiration and more, join me on Instagram.

follow along