Triple ginger cheesecake

A no-cook cheesecake, topped off with seasonal fruit, from Good Food reader Jacque Smith

  • Prep:15 mins
    Plus overnight chilling
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 638
  • fat 51g
  • saturates 31g
  • carbs 42g
  • sugars 25g
  • fibre 1g
  • protein 5g
  • salt 0.84g


  • 200g ginger biscuits
  • 100g unsalted butter
  • 400g full-fat soft cheese
  • 50g icing sugar
  • juice ½ lemon
  • 1 tsp ground ginger
  • 100g Greek yogurt
  • 50g crystallised ginger, chopped
  • roasted rhubarb or other seasonal fruit, for the topping


Orange-roasted rhubarb
Trim 400g rhubarb into 2.5cm pieces. Place in a roasting dish. Sprinkle with zest and juice 1 orange and 3 tbsp caster sugar. Cook for 10-15 mins in a 220C/fan 200C/ gas 7 oven until just soft. Leave to cool.


  1. Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.

  2. Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

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