Ginger Glass Cheesecake

15 ingredients
11 steps

Ingredients

  • Base
  • 1 cup sweet biscuit crumbs
  • 1/2 cup mixed nuts, toasted, chopped
  • 1/4 cup shredded coconut
  • 80g butter, melted
  • Filling
  • 750g block PHILADELPHIA Cream Cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons lemon juice
  • 3 eggs, lightly beaten
  • 1/4 cup sour cream
  • 1 tablespoon flour
  • 60g tablespoons ginger in syrup, drained, very thinly sliced
  • garnish
  • 2 tablespoons ginger in syrup, extra, finely chopped

Directions

  1. 1
    Combine biscuit crumbs, nuts, coconut and butter.
  2. 2
    Press mixture into the base of a buttered and lined 22cm springform pan.
  3. 3
    Chill.
  4. 4
    Beat Philly*, sugar, and lemon juice until smooth.
  5. 5
    Add the eggs, sour cream and flour and beat until just combined.
  6. 6
    Stir in half of the ginger.
  7. 7
    Pour the filling into the prepared base and top with the remaining ginger.
  8. 8
    Bake in a 160C oven for 1 hour or until firm.
  9. 9
    Allow to cool in oven.
  10. 10
    (Cool 3 - 4 hours before serving).
  11. 11
    Top with extra ginger to serve.

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