Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, ginger nut cheesecake. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Ginger nut cheesecake is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Ginger nut cheesecake is something which I’ve loved my entire life. They are nice and they look wonderful.
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.
To begin with this recipe, we have to prepare a few components. You can have ginger nut cheesecake using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Ginger nut cheesecake:
- Prepare 250 g ginger nut biscuits
- Make ready 100 g melted unsalted butter
- Prepare 3 eggs
- Get 250 g ricotta cheese
- Get 180 g cream cheese
- Get 125 g caster sugar
- Prepare 125 g Greek natural yogurt
- Take 1/4 tspoon ground ginger
- Prepare pinch flour to sprinkle
- Make ready 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. I can't imagine what that would be.
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
Read the recipe again and post an additional Perhaps pine nuts would work. There is an Italian Ricotta Cheesecake that calls for toasted pine nuts. 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.
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