So my site is called bonabaking.com and here I am posting a no-bake ginger cheesecake recipe! I must apologise to my American readers, but I’m not really a fan of baked cheesecake, I find it a bit heavy, my version is lighter tasting, fresher and more creamy.
First things first… you need to use full fat cream cheese for this, it tastes lighter but calorie wise it is anything but light! Recent reports are heralding the importance of fat in our diets, so lets think of this as a health food.
To make my Ginger Cheesecake you need
- 200g Ginger Biscuits
- 75g Butter
Start with the biscuit base by melting the butter in the microwave for about 45 seconds, or in a small pan. Put the biscuits in a plastic bag, hold the top firmly closed. Get a rolling pin, think about the taxman, your landlord or your boss (this gets you in the right mood) then hammer away at the biscuits.
I prefer to do this by hand as I like the texture, this way you get fine crumbs alongside bigger pieces. Alternatively blitz the biscuits in a food processer until fine. Then add the melted butter to the crumbs and mix well, empty this mixture into a lined tin and level it out by pressing with the back of your hands. Pop the base into the fridge to cool.
TOP TIP. I use a loose bottom or spring-form tin. Take out the base of the tin, lay a sheet of baking parchment over the top of the base, with plenty of spare paper on all sides. Fit the side part of the tin over the top of the paper and base. When you remove the tin you will find that you can manoeuvre the finished cheesecake on the paper without it falling apart.
- 450g Full Fat Cream Cheese
- 50g Icing Sugar
- 100g Natural Yoghurt
- 2 Teaspoons of Ground Ginger
- Juice of 1 Lime
- 50g Chopped Crystallised Ginger
To make the filling put aside the chopped crystallised ginger, put all the other ingredients into a bowl and beat with a mixer at high speed. Very quickly you will have a smooth unctuous filling, then stir in the chopped ginger pieces.
- Juice of 4 Limes
- Finely Shredded Skin of ¼ Lime
- 2 Teaspoons of Arrowroot
- 4 Teaspoons Caster Sugar
To make the glaze, juice 4 limes. TOP TIP Limes can be tough little fruit; they are reluctant to loose-their-juice!
Before cutting them in half roll them on your worktop pressing down with your hand, this breaks up their structure. If your limes are rock hard then pop them in the microwave for 10 seconds, then roll them. If you have a spare lime it’s worth trying juicing 1 lime in its natural state and then comparing it with the juice from a rolled one, there is quite a difference.
Put 2 teaspoons of limejuice in a cup, mix in 2 teaspoons of arrowroot until smooth.
TOP TIP. Do not be tempted to use other thickening agents like corn flour, it will make the glaze cloudy. Finley chop about 1 quarter of the skin of a lime, put this in a small pan along with most of the limejuice. Stir in the arrowroot mixture and heat, as it comes to the boil it will thicken and turn clear. Pour the mixture over the cheesecake and put it back in the fridge for 6 hours (or better still overnight) to set.
When you are ready to serve run a knife around the soft cheesecake topping, release the side of the tin and then run your knife around the biscuit base. Remove the sides of the tin, you can then pick up the cheesecake on the paper and slide it straight onto your serving dish.
Top Tip. (4 top tips in one post, who says I don’t give you lots?!). When slicing cakes, cheesecakes and tarts it is often hard to get the first slice out without it falling apart and looking a mess; cut the first and the second slice in one go, then the first slice will come out cleaner and ready to serve to your guests. On the other hand if you are making the cheesecake as an indulgence for one just pop the whole cheesecake into the pig’s trough and dive right in.