Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Creamy Ginger Cheesecake

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    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

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars