TRIPLE GINGER CHEESECAKE

Triple ginger cheesecake image

A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

Provided by Good Food team

Categories Afternoon tea, Dessert, Dinner, Lunch

Time 15m

Number Of Ingredients 9

Ingredients

200g ginger biscuits
100g unsalted butter
400g full-fat soft cheese
50g icing sugar
juice ½ lemon
1 tsp ground ginger
100g Greek yogurt
50g crystallised ginger , chopped
roasted rhubarb or other seasonal fruit, for the topping

Steps:

Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

Nutrition Facts : Calories 638 calories, Fat 51 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.84 milligram of sodium