Ginger Cheese Cake Recipe

Crust:
300g Ginger Biscuits
125g Unsalted butter melted

Method 

Preheat oven to 180’c

Crush biscuits and melted butter in a mixer.
Spread firmly at the bottom of a lined tin. Bake crust for 15 minutes until set, remove and cool.

Filling: (Ingredients)

3 Cups/710g Smooth cottage cheese
1 Cup/237g Thick Sour cream
2 tablespoons lemon rind
1 tablespoon lemon juice
1 cup cream
3 tablespoons flour
4 Eggs
¾ cups castor sugar
3 tablespoons ginger in syrup, finely chopped

Method:

Gently beat the cream cheese and sour cream together. Add the lemon rind, lemon juice, cream and flour.

Whisk the eggs and sugar together and add it to cream cheese mixture beat gently till smooth.

Preheat oven to 180’c

Pour filling into pre-baked base. Bake for 25 minutes then reduce temperature to 140’c and continue baking for 20 minutes. Take the cake out and dot in the ginger and syrup. Bake for another 15 minutes or until the cheesecake has set.

Sour Cream Topping

500ml sour cream
3 tablespoons castor sugar
1 teaspoon vanilla essence

Method

Gently stir all the ingredients together.
Pour over cake while warm and leave in the oven for one hour turned off.

Cool and put into the fridge.