Crunchy ginger crust cheesecake

    2 hours

    A decadent but simple baked cheesecake with a crunchy ginger base. You can make the base more or less crunchy by the size of the gingernut crumbs. You can serve as is or decorate with fruit and cream.

    13 people made this

    Serves: 6 

    • for the base
    • 60g butter
    • 30g rolled oats
    • 90g gingernut biscuits
    • 2 tablespoons brown sugar
    • 1 tsp vanilla
    • for the cake
    • 450g cottage cheese, softened
    • 2 eggs
    • 1 tbsp cornflour
    • 15g butter/margarine
    • 60g caster sugar
    • 2tsps lemon juice

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. To make the base; grease a pie plate or springform cake tin well. Crush gingernut biscuits, but remember the bigger the chunks, the crunchier the base. Mix with the oats, sugar and vanilla.
    2. Melt butter in a pan and add to biscuit mixture. Stir for 1-2 mins. When cool enough to handle press the mixture into the and sides base of the tin.
    3. To make the cake; preheat an oven to 190degrees C.
    4. Place the cottage cheese in a bowl and mix in the cornflour, butter, lemon juice and castor sugar and one egg; stir together until smooth. Add the other egg, making sure it is mixed in thoroughly.
    5. Pour into the prepared tin and cook in preheated oven for 1 hour. After one hour, turn off oven and leave for a further 30 minutes before removing the cheesecake from the oven. Carefully remove from tin when cool, or serve directly in the pie dish.

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