Print

Ginger Spiced Cheesecake

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

Find it online: https://melissamayo.com/recipe/ginger-spiced-cheesecake/