Dessert - Ginger biscuit cheesecake recipes uk

Author: Lori Ankrom

Lime and ginger cheesecake, quick and simple to prepare but full of flavour. Use ready-made ginger cake as a base in these invidual cheesecakes topped with stawberries infused in balsamic vinegar.

Nectarine and ginger biscuit cheesecake
Lemon cheesecake on a ginger crust
No-bake Lime & Ginger Cheesecake
Vanilla and gingerbread cheesecake
How to make ginger biscuits with cream cheese?
How do you make a gingerbread cheesecake?
How do you make crushed ginger biscuits for a Christmas cake?
How to make cheesecake with ginger and lime?

Nectarine and ginger biscuit cheesecake

This gorgeously creamy no-cook cheesecake is brimming with summer flavours. Fresh nectarines add a delicious sweetness to the creamy cheesecake topping, while a crunchy ginger base adds bite. Top with nectarine slices and zingy lime zest
Provided by: Tesco Real Food
Total time: 215 minutes
Prep time: 35 minutes
Yields: 10 servings
Cuisine: British
Number of ingredients: 12

Ingredients:

180g (61⁄4oz) McVities ginger nuts, crushed
1⁄2 tsp Schwartz ground ginger
100g Tesco English butter unsalted, melted
4 ripen at home nectarines
60g (21⁄2oz) caster sugar
300g (10oz) Philadelphia Original soft cheese
250g (8oz) Tesco ricotta
1 Tesco lime, zested and juiced
1 sachet Dr Oetker gelatine
125ml (4fl oz) whipping cream
1 tbsp Whitworths Superfine icing sugar
extra lime zest to garnish

Nutrition:

How to cook:

Mix together the crushed ginger biscuits with the ground ginger and melted butter. Press into the base of a 20cm (8in) loose-bottom cake tin and chill while preparing the filling.
Place the caster sugar and 3 of the nectarines, roughly chopped, into a food processor and blitz to a thick purée. Beat together the soft cheese and ricotta with the nectarine purée, lime zest and juice until well-combined.
Sprinkle the gelatin over 4 tbsp cold water and leave for 10 minutes to go spongy. Then heat over a pan of gently simmering water to dissolve (or microwave for 20-30 seconds). Beat into the nectarine mixture.
Whip the cream until it forms soft peaks and fold into the nectarine mixture. Spoon over the biscuit base and level the top with the back of a spoon. Chill for 3-4 hours until set.
Carefully run a round-bladed knife around the edge of the tin and push the cheesecake out of the tin, sit on a serving plate and decorate with slices of the remaining nectarine. Dust the top with icing sugar and sprinkle with the extra lime zest.

Notes: No-Bake Vanilla Cheesecake, For the Biscuit Base. Blitz the biscuits in a food processor to a fine crumb, or bash up in a bowl with a rolling pin, or in a food bag. Melt your butter …

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lemon cheesecake on a ginger crust nectarine and ginger biscuit cheesecake lemon cheesecake on a ginger

Lemon cheesecake on a ginger crust

This was a favourite pudding at a charity buffet that Mary Berry was a guest at and it went like lightning. The other good news is that once you have collected the ingredients together it only takes 10 minutes to make!
Provided by: Baking Mad
Yields: 8 servings
Number of ingredients: 14

Ingredients:

How to cook:

Step 1:
Grease and base line with parchment a 20cm loose bottom cake tin.
Step 2:
Mix the biscuits with the butter in a bowl, then press into the base of the tin (but not up the sides)
Step 3:
Put the mascarpone and lemon curd in a bowl and beat with a spatula until smooth.
Step 4:
Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up.
Step 5:
To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

Notes: Ginger and Lime Cheesecake, Divide the buttered biscuit crumb between 4 - 6 ramekins or glasses and push down lightly to form a biscuit base. Whip the double cream with a …

No-bake Lime & Ginger Cheesecake

Lime and ginger cheesecake, quick and simple to prepare but full of flavour. Ideal for serving as dessert when having friends for dinner as it can be make ahead of time.
Provided by: Lesley Garden
Total time: 150 minutes
Prep time: 30 minutes
Yields: 12 servings
Cuisine: British
Number of ingredients: 7

Ingredients:

250 g ginger biscuits (crushed into crumbs)
120 g butter (melted)
750 g mascarpone cheese
60 g icing sugar
4-5 limes (zest and juice)
6 tsp lime curd
50 ml limoncello liqueur

Nutrition:

How to cook:

Crush the ginger biscuits, place in a bowl and add the melted butter. Mix to combine and then place in a 20cm loose bottomed flan case. Press the mixture firmly onto the base using the back of a spoon and smooth to form the cheesecase base. Place the flan case in the refrigerator until you are ready to fill.
Empty the tubs of mascarpone into a large bowl and break up. Add the remaining ingredients to the bowl and whisk together to form a smooth, lump free mixture. Taste the mixture for balance and to ensure it's how you want it to taste. If you want it a little sweeter add more curd or icing sugar. To increase sourness add more lime juice.
Remove the flan case from the fridge and pour over the cheesecake mixture. Smooth the top and place back in the refrigerator for at least 2 hours until ready to serve.
Remove the cheesecake from the fridge half an hour before serving.

Notes: Gills Baked Gooseberry and Ginger Nut Cheesecake, 150ml sour cream. 2 tablespoons syrup from the roasted gooseberries. First prepare the oven roasted gooseberries. Preheat the oven to …

Vanilla and gingerbread cheesecake

Use ready-made ginger cake as a base in these invidual cheesecakes topped with stawberries infused in balsamic vinegar.
Provided by: Stuart Gillies
Total time: 10 minutes
Cook time: 10 minutes
Prep time: 720 minutes
Yields: 8 servings
Number of ingredients: 9

Ingredients:

How to cook:

Place the gingerbread onto a tray and leave out overnight to dry.
When dry and hard, place into a food processor and pulse until fine crumbs are formed. Set to one side.
Place the cream cheese, caster sugar, crème fraîche, double cream and vanilla seeds into a large bowl. Whisk together until smooth.
Place the cream mixture into a plastic piping bag and carefully pipe into 4.5cm/2in deep by 5.5cm/2½in wide chefs' rings.
Smooth off the top with the back of a flat knife and place in the fridge for two hours to set.
When set, remove from the fridge and leave at room temperature for five minutes.
Place the ginger crumbs onto a plate and carefully pick up the chefs' rings and dip each end of the cheesecake into the ginger crumbs.
Lightly shake each cheesecake onto a plate, removing the ring.
Meanwhile, for the strawberries, heat a frying pan over a high temperature. Add the strawberries and sugar to the frying pan and fry briefly for a minute, then pour over the balsamic and cook for a furthur 30 seconds.
To serve, spoon some of the strawberries onto the plate, alongside the cheesecake.

Notes: Nectarine and ginger biscuit cheesecake, Mix together the crushed ginger biscuits with the ground ginger and melted butter. Press into the base of a 20cm (8in) loose-bottom …