Easiest Way to Cook Tasty Ginger nut cheesecake

Ginger nut cheesecake. 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.

Double-wrap outside of pan with heavy-duty foil. 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. You can have Ginger nut cheesecake using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Ginger nut cheesecake

1. It's 250 g of ginger nut biscuits.
2. It's 100 g of melted unsalted butter.
3. It's 3 of eggs.
4. You need 250 g of ricotta cheese.
5. It's 180 g of cream cheese.
6. You need 125 g of caster sugar.
7. You need 125 g of Greek natural yogurt.
8. It's 1/4 of tspoon ground ginger.
9. It's pinch of flour to sprinkle.
10. You need of vanilla extract.

This cheesecake is all about ginger and its spicy warmth which can be tasted in lovely crunchy ginger biscuit base and little pieces of fragrant stem ginger suspended in cheesecake mixture itself. The spiciness is beautifully contradicted by the creaminess and subtle sweetness of the cheesecake. 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.

Ginger nut cheesecake step by step

1. 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..
2. 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..
3. Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract..
4. Preheat the oven at 180C.
5. Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes..
6. 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.

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. Combine flour, sugar, and ginger in a bowl.