3/4 stick (6 Tbsp) 75 g butter or margarine
175 g gingernut biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
175 g gingernut biscuits, finely crushed
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
for the filling
275g curd or sieved cottage cheese
3 eggs, separated
3 tbsp black treacle (molasses)
1/4 cup (50 g) 2 oz soft brown sugar
grated rind and juice of 1/2 lemon
2 level tbsp plain flour (All purpose)
2 tsp ground ginger
6 tbsp soured cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
75 g crystallized ginger, chopped
3 eggs, separated
3 tbsp black treacle (molasses)
1/4 cup (50 g) 2 oz soft brown sugar
grated rind and juice of 1/2 lemon
2 level tbsp plain flour (All purpose)
2 tsp ground ginger
6 tbsp soured cream
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
75 g crystallized ginger, chopped
for the topping
3 tbsp lime marmalade
2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
50 g crystallized ginger
2/3 cup (150 ml) 1/4 pt double or whipping cream, stiffly whipped
50 g crystallized ginger
method
1. Preheat the oven to 160°C, 325°F, gas mark 3. Melt the butter or margarine and sugar in a saucepan over a gentle heat and stir in the gingernut biscuit crumbs.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, treacle, soft brown sugar, lemon rind and juice, flour, ground ginger and soured cream.
4. Whisk the egg whites until stiff, then whisk in the caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped crystallized ginger.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
9. To make the topping, stir the lime marmalade into the cream and spoon over the top of the cheesecake.
10. Decorate with pieces of crystallized ginger. Chill for 2-3 hours before serving.
2. Press evenly over the bottom of a greased loose-bottomed 18-20 cm/7-8 inch round cake tin. Chill while you make the filling.
3. Soften the cheese in a large mixing bowl. Beat in the egg yolks, treacle, soft brown sugar, lemon rind and juice, flour, ground ginger and soured cream.
4. Whisk the egg whites until stiff, then whisk in the caster sugar. Fold lightly but thoroughly into the cheese mixture, together with the chopped crystallized ginger.
5. Spoon the mixture into the prepared tin and smooth the surface.
6. Bake in a preheated oven for 1 1/2 - 1 3/4 hours or until firm but still spongy to the touch.
7. Turn off the oven, open the door and leave the cheesecake to cool in the oven for 1 hour.
8. Ease the sides of the tin carefully away from the cheesecake and lift the cheesecake out on the tin base.
9. To make the topping, stir the lime marmalade into the cream and spoon over the top of the cheesecake.
10. Decorate with pieces of crystallized ginger. Chill for 2-3 hours before serving.
serving amount
serves 8
rate this recipe
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
