Baked Ginger Cheesecake

Gingers get a hard time in most walks of life, recent survey results show that they are 10% less likely to succeed at a job interview and 6% less likely to win the lottery than their blonde or brunette peers.

In the spice world however things couldn't be more different. The popularity of ginger in Asian cooking is unparallelled and no one can argue that ginger spice had more teenage boys salivating in front of top of the pops than any of the other spices on offer!

So....

Every boy and every girl

Spice up your cheesecake

People of the world

Spice up your cheesecake

Ahhhhhhhhh......

Ingredients - 

15 Ginger Nut Biscuits

40g Melted Butter

600g Light Cream Cheese

Tbsp Plain Flour

2 Eggs

Tsp Vanilla Extract

100g Golden Caster Sugar

300ml Soured Cream

80g Crystallised Ginger, finely chopped

Icing Sugar, for dusting

 

• Preheat the oven to 180C or 160C for fan ovens
• Crush the biscuits into crumbs or blitz in the food processor, add the melted butter and stir in
• Press evenly into the bottom of a lightly buttered 20cm springform tin and bake in the oven for 5mins, remove and cool
• Beat the flour, cream cheese, eggs, sugar, vanilla extract and half of the soured cream together until smooth. Add the crystallised ginger as evenly around the mix as you can and give it all a quick stir.
• Pour the mixture into the tin and bake for 35 minutes. Check to see if the cheesecake has set but still has a slight wobble in the centre. That's where you need it to be so if it's too soft return to the oven for a few more minutes.
• Add the rest of the soured cream to the top and spread around evenly before returning to the oven for 5 minutes
• Cool in the tin and sprinkle with icing sugar to serve (i'd run out...)