My mum used to give me ginger biscuits to quell seasickness on ferry trips when I was small, and I found it invaluable for quelling morning sickness during my pregnancies. But far from associating it with illness, I adore it’s warming qualities.
Cheesecake can be a bit rich, so this one is cheese-less and uses Greek yogurt instead. I love the combination of carrots and ginger, so for this ginger cheesecake I’ve added carrot to the biscuit base – making it a vegetable dessert!
Inspired by this yogurt cheesecake
- 750g Greek yogurt
- 5 tablespoons stem ginger syrup (from a jar of stem ginger), plus extra to serve
- 3 eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ tablespoons cornflour
- 150g ginger nut biscuits
- 50g carrot, grated
- 2 tablespoons butter, melted
- Preheat oven to 160C.
- In a food processor, pulse the biscuits and grated carrot until it resembles large crumbs. Add the melted butter and pulse to combine. Press into the bottom of ramekins or a springform pan. Bake the base for 10 minutes and then set aside to cool.
- Mix the yogurt, syrup, eggs, vanilla and cornflour until smooth. Pour over the prepared biscuit base.
- Bake in the oven for 35 minutes. It won’t be set, so allow to cool and then refrigerate for at least an hour to allow it to firm up further. Serve chilled with chopped stem ginger and extra ginger syrup drizzled over the top.