A fabulous cheesecake, with a zesty filling and ginger base. I first made this for Simons Birthday, and it was absolutely, jaw dropping good. I then made it again for Christmas day, and lets just say, this cheesecake disappeared much faster than the Christmas pudding. I hope you like it!
The base: The gingernut biscuits I used in the base made this cheesecake, in my opinion. They’re the Woolworths free from gingernut biscuits. Otherwise the Leda gluten free gingernut biscuits, or Coles gluten free Anzac biscuits or gingernut biscuits also work great.
The berry coulis: Use any berries you want, and switch out some berries for frozen, to save on cost.
* Caster sugar is my preference, but I have tried with white and golden sugar.
**Feel free to substitute half for frozen. Just cook for longer due to water content.
Recipe is adapted from BBC Goodfood New York Cheesecake Recipe.
Ingredients
Instructions
Notes