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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Preheat the oven to 180 C / Gas 4. For the base, put biscuits in a bag, seal and roll with a rolling pin, ensure that they are all broken. In a bowl, add in the icing sugar and ground ginger, mix together.
Melt the butter in a pan, add to the biscuit mix, stir.
Press the biscuit mixture into the base of a 23cm springform cake tin. Bake in the oven at 180 C / Gas 4 for 10 minutes.
Combine the cream cheese, caster sugar, lemon zest and flour in a large bowl. Beat at a medium speed until well blended and smooth. Add in the eggs, one at a time, mixing well after each addition. Pour the filling over the biscuit base.
Bake in the oven at 230 C / Gas 7 for 10 minutes, reducing to 120 C / Gas 1/2 and continue baking for 50 minutes.
Meanwhile make the topping. Combine soured cream, grated ginger and caster sugar together. Pour on top of the cake and continue baking for a further 20 minutes.
With a knife, loosen cake from sides of tin. Allow to cool slightly, then push up base of the tin to remove cheesecake. Before serving, grate some lemon and sprinkle on top.
Altered ingredient amounts.
I used much less than 100 g of grated (off the root) ginger, it was probably more like 10g. And it still came out very gingery. I forgot to include the lemon on top, so I could hardly taste the lemon at all. Still good though. - 12 Apr 2010