Triple ginger cheesecake

butter cheese cake cheesecake cold pudding fruit pudding ginger greek yogurt ground ginger icing sugar lemon lemons rhubarb roobarb seasonal fruit soft cheese summer

N/A

Source

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

Method

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.