For my fourth Christmas post, I’m getting festive with my subtle yet tasty no bake ginger nut cheesecake.
Cheesecake is something I’ve definitely mastered, I always make the no bake kind (duh) as we all know how fabulous I am at baking.. Well I’m kind of not too bad now that I have scales but before all that baking was really not my thing – I’m sure I’ve mentioned it already? Ha! This recipe is so, so, so easy you can literally make it with your eyes closed – just let the fridge take the lead.
- 1.5kg of plain Philadelphia cheese
- 1/4 cup of double cream
- a drop of vanilla extract
- 1 cup of icing sugar
- 1/2 cup of golden caster sugar
- 1/2 cup of melt butter
- 1 packet of ginger nut biscuits
- 3 tablespoons of grounded ginger
- 2 tablespoons of all spice
- crushed nuts
Step 1: Break the ginger nut biscuits into a bowl and bash into a crumble using the end of a rolling-pin. There’s many techniques to crumble the biscuits but this works better for me.
Step 2: Once crumbled, add the caster sugar and melted butter and stir until all is blended well. Line the cheesecake tin with parchment paper and add the biscuit mix. Smooth evenly with the bottom of a spoon and leave to set in the fridge for 45 minutes.
Step 3: Add the Philadelphia, double cream, vanilla extract into a mixing bowl. Sieve the all spice, grounded ginger and icing sugar into the bowl and whisk until you achieve a thick consistency. Do a taste test, if you’re happy with the flavour add the mixture to the cheesecake tin and smooth over with a spatula. Leave to set overnight
Step 4: Just before you serve, sprinkle with crushed up nuts.
Happiness is… Cheesecake!