A simple but fabulous cheesecake recipe with a cream cheese and lemon filling and a sour cream and ginger topping.
Altered ingredient amounts. I used much less than 100 g of grated (off the root) ginger, it was probably more like 10g. And it still came out very gingery. I forgot to include the lemon on top, so I could hardly taste the lemon at all. Still good though. - 12 Apr 2010 (Review from Allrecipes UK & Ireland)
Used different ingredients. I recommend using stem ginger - the kind you get in a syrup - instead of the fresh ginger. However, the original is a seriously tasty cheesecake. Yumski! - 29 Nov 2009 (Review from Allrecipes UK & Ireland)
Lovely recipe. I used ginger nut biscuits rather than digestive as I think they give it a nicer texture. - 02 Sep 2016 (Review from Allrecipes UK & Ireland)