Food Recipes

The King’s Ginger Cheesecake


  • 110g ginger biscuits
  • 50g unsalted butter
  • 350g cottage cheese
  • 1 sachet powdered gelatine
  • 2 large free range egg yolks
  • 60g caster sugar
  • Grated zest and juice of 2 lemons
  • 3 tbsp The King's Ginger
  • 150ml double cream
  • 20cm flan tin with removable base


  1. PREPARE the base by breaking the biscuits into a fine rubble and add the melted butter. Mix thoroughly. Press evenly into the bottom of the flan tin. Refrigerate whilst preparing the filling.
  2. Put the gelatine into a small cup with three tablespoons cold water and stand this in a small saucepan of barely simmering water. Leave for 10 minutes until the gelatine looks transparent.
  3. Next blend the cottage cheese, egg yolks and sugar in a liquidiser for one minute. Add the lemon zest, juice and gelatine (pass it through a strainer). Blend until well combined and the mixture smooth. Whip the cream into soft peaks and fold this, together with The King's Ginger into the cheesecake mix.
  4. Pour into the flan tin, cover and chill for three hours. Serve: Decorate with small pieces of chopped crystallised ginger.
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Seasonal suggestion Summer

The King’s Summer Cup

What better way to laze in the sun than with a long, cool glass of wonderfully refreshing The King’s Ginger Summer Cup. Frightfully delicious!

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