Triple Ginger Cheesecake
This creamy and zesty no-bake ginger cheesecake is a delightful treat that combines the warmth of ground ginger with the sweet and tangy flavors of lemon and crystallized ginger. The buttery ginger biscuit base provides a perfect crunch while the refreshing Greek yogurt adds a lovely lightness to the rich and creamy cheesecake filling. Topped with juicy roasted rhubarb or your favorite seasonal fruits, this dessert is a wonderful balance of flavors and textures that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 200g ginger biscuits
- 100g unsalted butter
- 400g full-fat soft cheese
- 50g icing sugar
- juice ½ lemon
- 1 tsp ground ginger
- 100g Greek yogurt
- 50g crystallised ginger , chopped
- roasted rhubarb or other seasonal fruit, for the topping
Instructions
- Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
- Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.
Prep Time
PT15M
Yield
Serves 6 - 8
Nutrition
- Calories: 638 calories
- Fat Content: 51 grams fat
- Saturated Fat Content: 31 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 25 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.84 milligram of sodium
Comments
No comments found.