baked ginger cheesecakeby Paula Wilson |
| Preperation time: 15 mins Cooking time: 1 hour 15 mins Serves: 8 |
| Recipe Ingredients |
| 6tbsp ginger jam; 175g ginger nuts, crushed; 75g butter; grated zest of one lemon; 200g soft cheese; 250g ricotta; 200g creme fraiche; 3 large eggs, beaten; 225g caster sugar; 1 tbsp cornflour. |
| Recipe Method |
| Melt the butter and mix with the crushed
biscuits. Press mixture into a 20cm springform cake tin lined with
greaseproof paper. Add all the remaining ingredients to a food processor and blitz until mixed through. Pour the mixture over the biscuit base. Bake in a pre heated oven (150c/gas 2) for 1 hour 15 mins. Leave to cool in the oven and only remove when completely cold. Chill for an hour or so before serving. |
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| White
chocolate cheesecake with blueberry sauce Vanilla cheesecake with nutty brulee Key Lime Pie Lemon and ricotta cheesecake Mediterranean stuffed roast beef |
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