Ginger Cheesecake
Looking for a winter dessert that packs a punch? This delicious ginger cheesecake will do just the trick! Made with rich ginger biscuits and a splash of The King’s Ginger liqueur, this cheesecake recipe perfectly balances sweet and zesty flavours with aromatic spices. So whether you’re having a cosy night in, or serving guests, this ginger cheesecake is the perfect treat for any cold winter’s night.
Ingredients
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
150 ml double cream
20cm flan tin with removable base
Ginger Cheesecake Recipe
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.
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.
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.
Pour into the flan tin, cover and chill for three hours. Serve: Decorate with small pieces of chopped crystallised ginger.