Ginger Kisses Cheesecake

This easy recipe for ginger kisses cheesecake has a delicious Gingernut biscuit base and will be sure to impress your guests.

My sister Grace created this recipe for ginger kisses cheesecake, it was one of the menu items that she served in her dessert food truck. Thank goodness she let me share and video the recipe for you all as it is so delicious. 

This recipe is made with Gingernuts biscuits in the base and then a whole packet of Ginger Kisses is folded into the cream cheese mixture which gives it a lovely taste and texture. I have topped my version with crystallised ginger, but this is just an optional extra. This cheesecake is perfect for any occasion especially Christmas as it has such a festive look. 

HOW TO MAKE GINGER KISSES CHEESECAKE:

Finely crush Gingernut biscuits in a food processor, pour in the melted butter and pulse until combined. Wet a springform cake tin with a little water and line with clingfilm. Press the biscuit mixture into the bottom of the tin and using the back of a metal spoon smooth it out to the edges. Chill in the fridge while you make the filling.

Mix the gelatin and water together in a cup and set aside. In a mixing bowl whip the cream cheese and vanilla until smooth, add the sour cream and caster sugar then mix until sugar has dissolved. 

Melt the gelatin in the microwave until it turns to liquid (10-15 seconds) and stir in to cream cheese mixture. Chop Ginger Kisses into pieces then fold into the cheesecake mix.

Pour the mixture on to of the chilled base and smooth out the top. Chop crystallised ginger and arrange around the outside of the top, chill cheesecake in fridge for at least 3 hours or preferably overnight before serving. 

This cheesecake freezes well, simply cover the whole thing with cling film and it will last for up to 3 months in the freezer, thaw in the fridge over night before serving. I'm sure you and your family will love this recipe as much as mine does, I can't wait to make it again this Christmas.

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Ginger Kisses Cheesecake

Yield: 12 serves

Prep Time: 30 minutes

Inactive Time: 3 hours

Total Time: 3 hours 30 minutes

This no-bake cheesecake is easy and delicious.

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Ingredients

• 1 packet Gingernuts (250g)
• 100g butter, melted
• 2 tsp powdered gelatin 
• 2 tsp cold water
• 500g cream cheese
• 1 tsp vanilla essence 
• 200g sour cream
• ¾ cup caster sugar
• 1 packet of Ginger Kisses
• ¼ cup crystallised ginger (optional)

Instructions

1. Finely crush Gingernut biscuits in a food processor, pour in the melted butter and pulse until combined. 
2. Wet a springform cake tin with a little water and line with cling film. Press the biscuit mixture into the bottom of the tin and using the back of a metal spoon smooth it out to the edges. Chill in the fridge while you make the filling.
3. Mix the gelatin and water together in a cup and set aside.
4. In a mixing bowl whip the softened cream cheese and vanilla on medium speed until smooth, add the sour cream and caster sugar then mix until sugar has dissolved. 
5. Melt the gelatin in the microwave until it turns to liquid (10-15 seconds) and stir in to cream cheese mixture.
6. Chop Ginger Kisses and fold into the cheesecake mix, pour onto chilled base.
7. Chop crystallised ginger into small pieces and arrange around the outside of the top, chill cheesecake in fridge for at least 3 hours or preferably overnight.
8. Remove from tin, slice and enjoy.

Notes

• The biscuit base can also be made with plain biscuits if you can't get your hands on Gingernuts.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 310Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 197mgCarbohydrates: 19gFiber: 0gSugar: 17gProtein: 4g

Nutritional values are approximate. Please use your own calculations if you require a special diet.