Ginger nut cheesecake
#MyCookbook recipe 5
Cheesecake is a favourite at home. I probably would have liked a bit more of ginger punch so I may experiment adding some pureed stemmed ginger next time, still was delicious.
Ginger nut cheesecake
#MyCookbook recipe 5
Cheesecake is a favourite at home. I probably would have liked a bit more of ginger punch so I may experiment adding some pureed stemmed ginger next time, still was delicious.
Open in Cookpad AppSteps
- 1
Line bottom of 23cm spring form mould with baking paper, grease with a bit of butter and sprinkle lightly with a pinch of flour and spread all around the bottom and sides.
- 2
Put the pack of ginger nut biscuits in a strong zip lock bag and crush them to fine crumbs. Mix with melted butter until crumbs stay together when pressed. Cover the bottom of the prepared spring form mould.
- 3
Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract.
- 4
Preheat the oven at 180C
- 5
Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes.
- 6
Run sharp knife along the sides and let it cool before taking out of the mould. Cool for a couple of hours in the fridge before serving
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