Seriously Creamy Ginger Cheesecake

A very unusual cheesecake that can be made either as individual cheesecakes in ramekins, or as one large cheesecake. I've ticked the creamy box above as none of the others applied, although it doesn't have any cream in it.

What makes it the ultimate summer Seriously From Waitrose dessert?

It's different and delicious. A lovely gingery cheesecake, even people who claim not to like ginger love it. I think it would make a good addition to your range. Although we associated ginger with winter puddings, this is very much a summer pudding.


  • 6oz gingernut biscuits, crumbed
    2oz melted butter
    3 egg yokes
    115g sugar
    120ml ginger wine
    60ml ginger syrup (taken from jar of stem ginger)
    1.5 tsp ground ginger
    3 pieces of stem ginger, chopped
    500g mascarpone
    15 small leaves of geletine


  1. Mixed biscuit crumbs with melted butter, divide between 4 glass ramekins, press into base firmly and chill in fridge. Put the geletine in a bowl of cold water to soak. Whisk the egg yolks and sugar together until light and fluffy. In a small pan heat the wine, the syrup and the ground and candied ginger together. Remove from the heat, drain and squeeze the geletine and stir into the heated wine until disolved. Leave to cool. Place the mascarpone cheese in a mixing bowl and fold in
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