Sultana And Ginger Cheesecake. Hello friends. For all the cheesecake lovers out there, have you ever tried a sultana and ginger one?
Today’s guest post is a sultana and ginger cheesecake for a nice Autumn twist.
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Ingredients
- 175g Digestive Biscuits, crushed
- 50g Caster Sugar
- 75g Unsalted Butter, melted
- 350g Cottage Cheese
- 2 Medium Eggs, lightly beaten
- 125ml Soured Cream
- 75g Whitworths Sultanas
- 30g Whitworths Crystallised Ginger
Method:
- Preheat oven to 180°C (Fan 160°C), Gas Mark 4.
- Mix the crushed biscuits and half the sugar with the melted butter and press onto the sides of an 18cm cake tin.
- Bake in the centre of the preheated oven for 10 minutes, then set aside to cool in the tin.
- Beat the cottage cheese until softened, then add the eggs, soured cream and the remaining sugar and beat until smooth.
- Fold in the sultanas and ginger and pour over the biscuit base.
- Return to the oven to bake for a further 30-35 minutes, allow to cool completely before removing from the tin to slice and serve with single cream.
Recipe and photo credit by- Whitworths
I have never had cheesecake but this certainly looks yummy Claire! I like the fact that ginger is in it too!
Thanks for the comment Judy 🙂
THANKS for hosting…been a while since I posted anything "creative!"LOVE the features…wow….some ppl are just so talented!Be well, friend!
Hi Chris, aww thanks for linking up 🙂
Wowwwww This is a fantastic looking cheesecake! And I must say that I've never tasted such a cheesecake beforeI'm super curious….. 🙂
Thanks for the comment Winnie, hope you get to try it 🙂
Oh wow! This looks divine & I'm defo going to give it a go! My Hubby loves cheesecake!! Ax
Whoo great Andrea, let me know how it goes 🙂
looks amazing. Photo, cake – all
Thanks Joanna, credits to Whitworths on this one 🙂