A delicious cheesecake with an excitingly different spice flavour, Ginger Cheesecake is very easy to make and will be a great favourite with all the family/
2 oz. plus
1 teaspoon butter, melted
6 oz. crushed digestive biscuits
12 oz. cream cheese
6 oz. sugar
1 egg, well beaten
1½ teaspoons ground ginger
12 fl. oz. sour cream
4 tablespoons canned pineapple, drained and crushed
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). Lightly grease a 9-inch cake tin with the teaspoon of butter.
In a medium-sized mixing bowl, com-bine the digestive biscuits and the remaining butter, beat- ing until they are well blended. Spoon the mixture into the cake tin and, using your fingers or a spdon, line the tin evenly with the mixture. Set aside.
In a medium-sized mixing bowl, com-bine the cream cheese, half of the sugar and the egg, beating with a fork until the mixture is smooth. Stir in 1 teaspoon of the ginger and mix well. Pour the mixture into the lined cake tin and place it in the oven. Bake for 25 minutes, or until the filling has set.
Meanwhile, in a large mixing bowl, combine the sour cream, remaining sugar and remaining ginger, beating until the sugar has dissolved. Set aside.
Remove the cake from the oven and turn off the heat.
Spread the sour cream mixture evenly over the top of the cake and arrange the crushed pineapple on top. Return the tin to the oven and leave it there, with the door closed, for 5 minutes.
Remove the tin from the oven and place it in the refrigerator to chill for 1 hour. Serve cold.