Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ginger nut cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Ginger nut cheesecake is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Ginger nut cheesecake is something that I have loved my whole life. They are nice and they look wonderful.
With a spicy ginger nut biscuit base and a hint of lemon, this creamy no-bake cheesecake couldn't be simpler to whip up! Top it off with fresh seasonal fruit for a guaranteed crowd-pleasing dessert. In a large mixing bowl, mix together the mascarpone, lemon juice and lemon curd using a large metal spoon. Once thoroughly mixed, pour into the tin on top of the ginger nut base.
To get started with this recipe, we must first prepare a few components. You can cook ginger nut cheesecake using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Ginger nut cheesecake:
- Get 250 g ginger nut biscuits
- Prepare 100 g melted unsalted butter
- Prepare 3 eggs
- Make ready 250 g ricotta cheese
- Make ready 180 g cream cheese
- Take 125 g caster sugar
- Get 125 g Greek natural yogurt
- Prepare 1/4 tspoon ground ginger
- Get pinch flour to sprinkle
- Make ready vanilla extract
Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract. In a large bowl mix together the cream cheese, crème fraîche, icing sugar, stem ginger and ginger syrup. Once set, gently remove the cheesecake from the tin and serve with a sprinkling of your remaining biscuit. Lime and ginger cheesecake is a creamy no-bake cheesecake suitable for all occasions, from dessert at a dinner party to part of a buffet.
Instructions to make Ginger nut cheesecake:
- 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.
- 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.
- Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract.
- Preheat the oven at 180C
- Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes.
- 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
Once set, gently remove the cheesecake from the tin and serve with a sprinkling of your remaining biscuit. Lime and ginger cheesecake is a creamy no-bake cheesecake suitable for all occasions, from dessert at a dinner party to part of a buffet. This cheesecake makes individual servings which makes it perfect for dishing up at a dinner party and if you're entertaining a big group you can easily double the ingredients to make enough for everyone. The spiciness is beautifully contradicted by the creaminess and subtle sweetness of the cheesecake. Nigella's White Chocolate Cheesecake (from AT MY TABLE) has a no-bake base made from crushed gingernut biscuits.
So that is going to wrap it up for this exceptional food ginger nut cheesecake recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
