Ginger cheesecake with kiwi fruit

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Prep time:

Cook time:

Serves: 8

By nuthy

(2 Votes) 3

Ingredients

  • 175g caster sugar

  • 1 tsp vanilla essence

  • 4-5 kiwi, peeled and sliced (to decorate)

  • 1/2 tsp almond essence

  • 3 eggs

  • 110g stem ginger, thinly sliced

  • 700g curd cheese

  • 110g digestive biscuits, crushed

  • 2 tbsp cornflour, levelled

  • 110g butter

Method

  1. Heat the oven to 150C/Gas Mark 2. Brush the tin with a little melted butter.
  2. Place crushed biscuits onto the base of the tin and press down firmly. Arrange the thinly sliced ginger on top of the biscuits.
  3. Put the curd cheese, butter, sugar, eggs, cornflour, almond essence and vanilla essence into a bowl or a blender if possible, and beat together until smooth and well mixed. Pour the mixture carefully over the ginger so as not to disturb it. Air bubbles can be removed by gently tapping the tin.
  4. Bake for about 1.5 hours but do not allow the cake to brown.
  5. Allow to cool before placing in the fridge to chill for 10 hours. When chilled, unclip the sides of the tin and remove but leave on the metal base.
  6. Decorate with the kiwi fruit and serve.

Additional Information

  • Vegetarian

  • Cake/Dessert

  • Kids can help

  • Make Ahead

  • Can Freeze

  • cake

Avg. user rating:

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Rate this recipe

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Your comments

  • violetskies 01/03/08 20:27

    I live in a curd cheese free zone. So I have had to make my own that is the only reason I gave this recipe a 3 for ease of cooking. What to do .. There is NO proper curd cheese here (soft smooth cheese products just don't hack it). Excess milk at work or or leftover cream comes home with me. I use vegetarian rennet at a rate 23 drops for every 2pts milk plus a bit of cream. Let it turn into junket, cut it, boil a well rinsed unperfumed tea towel, although not ideal, a looser weave fabric would be better, use string to gather up the corners and strain the junket. Draining the junket overnight or for a whole day produces a soft, slightly lumpy (essential) cheese which makes a rich curd cheesecake. The whey is not wasted - makes lovely drop scones. Make a batch of those and reheat by dry frying for a speedy delicious treat.

  • Carmenere 23/01/08 11:27

    Can you use cottage cheese instead of curd cheese for this recipe? Or what would you reccommend to use instead as curd cheese is not readily available?

  • nuthy 17/01/08 15:02

    This is a very popular dessert and can be made the day before and left to chill. Delicious after a heavy meal.