Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ginger nut cheesecake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Creamy Ginger Nut Cheesecake. ⋆ Add to collection. With a spicy ginger nut biscuit base and a hint of lemon, this creamy no-bake cheesecake couldn't be simpler to whip up! To celebrate the national shortage of Ginger Nuts being over, Phil makes a delicious cheesecake using the famous biscuit.
Ginger nut cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Ginger nut cheesecake is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we must prepare a few ingredients. You can cook ginger nut cheesecake using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ginger nut cheesecake:
- Take 250 g ginger nut biscuits
- Prepare 100 g melted unsalted butter
- Take 3 eggs
- Get 250 g ricotta cheese
- Take 180 g cream cheese
- Prepare 125 g caster sugar
- Take 125 g Greek natural yogurt
- Prepare 1/4 tspoon ground ginger
- Prepare pinch flour to sprinkle
- Take vanilla extract
Put the ginger nuts in a food processor and blitz until broken. Melt the butter and mix through the Leave the cheesecake to cool inside for at least one hour. Once the cheesecake is cooked, you can. The smooth flavour of Baileys is a wonderful alcoholic kick to this cream cheese based non-bake cheesecake recipe that is on a base made from ginger nut biscuits.
Instructions to make Ginger nut cheesecake:
- Line bottom of 23cm spring form mould with baking paper, grease with a bit of butter and sprinkle lightly with a pinch of flour and spread all around the bottom and sides.
- Put the pack of ginger nut biscuits in a strong zip lock bag and crush them to fine crumbs. Mix with melted butter until crumbs stay together when pressed. Cover the bottom of the prepared spring form mould.
- Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract.
- Preheat the oven at 180C
- Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes.
- Run sharp knife along the sides and let it cool before taking out of the mould. Cool for a couple of hours in the fridge before serving
Make Wagamama's delicious ginger and white chocolate cheesecake at home. Fan of Wagamama's ginger and white chocolate cheesecake? This is the easiest version I could come up. I can't imagine what that would be. Read the recipe again and post an additional Perhaps pine nuts would work.
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