Ginger Cheesecake (For 12 persons)
600g (3 boxes of 200g) Philadelphia cheese
5-10g of butter or margarine to lightly grease your 20cm springform pan
2 sachets of Ginger biscuits (Refer photo step 1)
50g melted unsalted butter
100g of white sugar
90g of brown sugar
A small pinch of salt
200ml of heavy whipping cream (minimum 35% fat - refer to photo step 6)
125g of Greek yogurt (Nature and sugar-free - refer to photo step 6)
125ml milk (semi-skimmed or full cream milk)
1 small bottle (30ml) of 'Robson' vanilla essence - refer to photo step 6)
Half teaspoon cardamom powder (Refer to photo step 6)
1 teaspoon ginger powder (Refer to photo step 6)
200g of your favourite dark or milk chocolate (for decoration)
80ml of milk (semi-skimmed or full cream - for decoration)
35g of chopped almonds (for decoration - refer to photo step 16)
1 sachet of Maltesers chocolate
Note 1: You will need a springform pan (20cm diameter) to bake your cheesecake .
Step 1: Get your ginger cookies ready !
Step 2: Take 32 of your ginger biscuits (keep the remaining 12 for step 3) and insert them in your blender. Blend blend blend until you obtain a uniform powder (a bit like sand ) as shown below.
Step 3: Transfer your ginger cookies powder to a large bowl and break your 12 remaining biscuits into large pieces for use in step 9 !
Step 4: Add your melted butter to your ginger cookies powder and mix well until you obtain a uniform 'golden' powdered mixture .
Step 5: Lightly grease your sprinform pan, add your ginger cookies powder/ butter mixture from the previous step and press firmly to form the base for your cheesecake (border should be slightly elevated) .
Step 6: Get all your ingredients for the cheesecake filling ready !
Step 7: In a bowl, add your cheese, white sugar, brown sugar, salt, milk, Greek yogurt, heavy whipping cream, cardamom powder, ginger powder and vanilla essence and mix them all together.
Step 8: Once you obtain a uniform cheese mixture, add in your flour and do a final quick mix.
Step 9: Lastly add in your large biscuit pieces (from step 3), mix gently using a spatula and voila, your cheesecake filling is ready !
Step 10: Spread your filling on top of your prepared crust (from step 5) and bake in a pre-heated oven at 150 degrees Celsius for 45 minutes .
Step 11: After 45 minutes baking, just switch off your oven, slightly open its door and allow your cheesecake to cool inside for about an hour. Then allow it to cool further, this time outside your oven, for an additional hour.
Note: If your cheesecake has got some cracks on the surface after cooling completely, it is not a major problem. Actually they are going to be covered at decoration time (step 13) ..
Step 12: Once your cheesecake has cooled down completely (at least 2 hours), add your milk to your chocolate and microwave for one minute on medium heat.
Step 13: Mix mix mix until you obtain a smooth chocolate mixture ...
Step 14: Transfer and spread your melted chocolate mixture on top of your cheesecake .
Step 15: Wrap your cheesecake (still in its pan) in cling film and refrigerate overnight.
Tip: Plan to make your cheesecake always on the eve for best/ mature taste on the following day ..
Step 16: Before serving your cheesecake the next day, slightly toast your chopped almonds in a pan .
Step 17: Then take your wrapped cheesecake out of the refrigerator, unmold it and place it on your favourite cake board or plate .
Note: You may use a knife to separate the cheesecake edge from the pan`s border if required .
Step 18: Decorate your cheesecake as shown below ...
Step 18: Add your Maltesers chocolate in the center and voila, your ginger cheesecake is ready to be served ...
Bon appetit ..
THANK YOU FOR WATCHING !...