Ginger Biscuit Cheesecake Base Recipes
TRIPLE GINGER CHEESECAKE
A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith
Provided by Good Food team
Categories Afternoon tea, Dessert, Dinner, Lunch
Time 15m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium
GINGER BISCUIT CHEESECAKE BASE
Make and share this Ginger Biscuit Cheesecake Base recipe from Food.com.
Provided by Kristie-cakes
Categories Dessert
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Crush the biscuits using a food processor until the mixture looks like fine breadcrumbs. Now add the softened butter and mix; if the mixture looks firm enough then only add a small amount of honey.
- Firmly press into a metal cutter ring or mini cheesecake tin using a tablespoon.
Nutrition Facts : Calories 229, Fat 13.5, SaturatedFat 8, Cholesterol 32.1, Sodium 178.3, Carbohydrate 28.1, Fiber 0.3, Sugar 20, Protein 1
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CREAMY GINGERNUT CHEESECAKE RECIPE
From queen.com.au
Servings 8-10Total Time 20 minsEstimated Reading Time 1 min
- Grease and line a 23cm springform round cake tin with baking paper. Crush biscuits and mix with melted butter until combined. Press mixture into bottom of tin and place in fridge to chill.
- Prepare cheesecake filling by creaming softened cream cheese and icing sugar until smooth. Gradually add lemon juice and Vanilla Bean Paste and mix until smooth. Add cream and mix until smooth. Sprinkle Gelatine Powder over boiling water and mix to dissolve. Mixing constantly, gradually add gelatine to cheesecake mixture in a thin stream and mix until well combined.
- Pour cheesecake mixture over biscuit base and spread with a spatula. Refrigerate for 4 hours or overnight.
- To serve, remove cheesecake from fridge 20-30 minutes before serving. Carefully release spring on cake tin and remove baking paper sides. Garnish with fresh seasonal fruit.
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- Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
- Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
- Whip your cream (235ml) until it forms stiff peaks. In a separate bowl beat together the cream cheese (200g), caster sugar (85g) and ground ginger (5 tsp).
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