Triple Ginger Cheesecake

A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

• Cooking Time Prep 15 mins
  
• Skill Level Easy
• Servings Serves 6 - 8

Nutrition per serving

• Kcalories

  638

• Protein

  5g

• Carbs

  42g

• Fat

  51g

• Saturates

  31g

• Fibre

  1g

• Sugar

  25g

• Salt

  0.84g

Ingredients

• 200g ginger biscuits
• 100g unsalted butter
• 400g full-fat soft cheese
• 50g icing sugar
• juice ½ lemon
• 1 tsp ground ginger
• 100g Greek yogurt
• 50g crystallised ginger, chopped
• roasted rhubarb or other seasonal fruit, for the topping

Directions

1. 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.
2. 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.

Categories: Cakes & Baking, Vegetables