Earlier this week we celebrated National Cheesecake Day on 30 July. Here’s a delicious baked cheesecake recipe with a ginger twist from chef Jackie Cameron.
“Everything I do has a story to it,” says multi-award winning chef, Jackie Cameron.
“Ginger biscuits are my mother’s absolute best. Every now and then I like to spice up my cheesecake by adding a touch of ginger.”
- Ginger biscuit base
- 60 g self-raising flour
- pinch fine salt
- 5 ml ground ginger
- 1 ml bicarbonate of soda
- 25 g white sugar
- 30 g salted butter
- 45 ml golden syrup
- 60 g salted butter, melted
- Cheesecake filling
- 200 ml cream
- 50 g fresh ginger, peeled and coarsely grated
- 250 g plain smooth cream cheese, at room temperature
- 250 g Philadelphia Cream Cheese, at room temperature
- 30 ml cornflour
- 150 g castor sugar
- 3 whole eggs
- icing sugar, for dusting
Ginger biscuit base
- Sift the flour, salt, ginger, bicarbonate of soda and sugar together.
- Heat the 30 g butter and golden syrup in a saucepan, until melted.
- Pour the butter and syrup into the dry ingredients and combine to form a soft biscuit dough. Shape into small balls, place on a greased baking tray and press slightly to flatten.
- Bake in a preheated oven at 180°C for 10–15 minutes, until cooked. Set aside until completely cool.
- Place the biscuits (± 120 g) and the 60 g melted butter in a food processor or blender and process until semi-fine.
- Line the base and sides of a 22 cm loose-bottom or springform cake pan with greaseproof paper. Press the biscuit base firmly into the pan and place in the fridge to firm up.
- Bring the cream and fresh ginger to the boil in a small saucepan. Remove from the heat, cover and leave to infuse for about 20 minutes. Strain the cream into a jug, discarding the ginger.
- Place the ginger-flavoured cream, both cream cheeses, cornflour and castor sugar into a food processor and mix until well combined and creamy.
- Add the eggs, one at a time, processing after each addition.
- Remove the cake pan from the fridge and pour the mixture over the chilled biscuit base.
- Wrap the base and sides of the cake pan in foil and place in a bain marie
- Bake in a preheated oven at 150°C for 50 minutes. Remove the pan from the bain marie and place in the fridge to cool and firm up, overnight if possible.
- Dust with icing sugar before serving.
Baking with Jackie Cameron by Jackie Cameron (Struik Lifestyle)
Photography © Penguin Random House / Myburgh du Plessis