I’ve made a few different versions – see here and here. Mostly I like unadulterated cheesy flavour, with few additions. That said, I think the next cheesecake I make will have another favourite ingredient – chocolate.
This cheesecake is a ginger and raspberry cheesecake. A sweet and grainy, biscuity and nutty crust filled with cream cheese and sour cream – flavoured and sweetened with ginger marmalade and made beautifully pink with the addition of raspberries.
Try it out and you won’t be disappointed!
ginger & raspberry cheesecake
150g/about 1/2 package biscuits (I used granita – you could use graham crackers too)
small handful raw almonds
15g/1 tbsp melted butter
300g cream cheese, softened
120g /1/2 cup sour cream
1 inch piece fresh ginger, grated
2 whole eggs
50g ginger marmalade (if you can’t find this, any jam/marmalade will do)
50ml maple syrup (the real thing!)
1 tsp vanilla
150g /approx 1 cup raspberries
Preheat oven to 160 degrees C/320 degrees F.
Prepare a 20cm springform pan – take out bottom and cover with baking paper – place back into pan.
For the crust – place biscuits and almonds in a food process and crush until fine (or bash in a bag with a rolling pin if you don’t have a processor). Add melted butter and mix through well – press evenly into base of pan and bake for 6-8 minutes and take out to let cool.
For filling – in a medium mixing bowl, add cream cheese and beat well until smooth. Mix in sour cream and ginger. Add one egg at time beating well after each addition. Then stir in marmalade, maple syrup and vanilla. Lastly, add raspberries and mix through. Place cheesy filling into pan and bake 1 h- 1.5 h, until set but still wobbly in the middle. Take out to let cool and then place in fridge overnight to set further. Slice and enjoy!