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Stem ginger & yoghurt cheesecake
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Serves: 8 - 10
75g unsalted butter, plus extra for greasing
180g pack 10 stem ginger all butter shortbread, crushed
280g Philadelphia Original
300g FAGE Total 5% Greek Yoghurt
50g icing sugar
1 tsp ground ginger
4 pieces stem ginger, plus 2 tbsp stem ginger syrup
1. Grease and line the base and sides of a 20cm springform cake tin with baking parchment. In a saucepan, melt the butter, then remove from the heat and mix in the biscuit crumbs.
2. Spoon into the tin and push down with the back of a spoon until you have an even layer over the base. Refrigerate for 30 minutes.
3. In a mixing bowl, use a wooden spoon to beat the cream cheese until soft and smooth. Add the yoghurt, icing sugar, ground ginger
and stem ginger syrup, and mix to combine. Finely chop three balls of the stem ginger and stir into the yoghurt mixture. Spoon onto the biscuit base and smooth the top. Chill overnight.
4. When set, release the base from the cake tin and use a knife to loosen the parchment. Thinly slice the remaining ball of stem ginger into discs and use to decorate the top of the cheesecake before serving.
Typical values per serving:
This recipe was first published in April 2019.