Triple ginger cheesecake
By Good Food
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
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Prep:15 mins
Plus overnight chilling - Serves 8
- Easy
Nutrition per serving
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kcal 638
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fat 51g
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saturates 31g
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carbs 42g
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sugars 25g
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fibre 1g
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protein 5g
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salt 0.84g
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
Tip
Orange-roasted rhubarbTrim 400g rhubarb into 2.5cm pieces. Place in a roasting dish. Sprinkle with zest and juice 1 orange and 3 tbsp caster sugar. Cook for 10-15 mins in a 220C/fan 200C/ gas 7 oven until just soft. Leave to cool.
Method
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.
