Mascarpone & Ginger Cheesecake

Adapted from ‘Books for Cooks’ (Issue 1) taken from Patricia Lousada’s ‘Flavours of the Sun’

Prep time 20 mins
Cooking time 30 mins (& allow for cooling)
Serves 8


For the filling

480g /1lb full fat cream cheese
240g/8oz mascarpone cheese
180g/6oz caster sugar
2 free-range eggs
4 pieces of stem ginger chopped

For the base

240g/8oz ginger nut biscuits
120g/40z unsalted butter


1. Pre-heat the oven on a low heat 150C/300F/Gas2

2. Place a dish of hot water on the bottom rack of the oven (to create a moist atmosphere & avoid the cake from cracking)

3. Crush the biscuits with a rolling pin or in a blender, melt the butter & mix together.

4. Press the biscuit mixture into the bottom of a 24cm/9” round non-stick cake tin with a removable base, & put to one side.

5. Mix together the cream cheese & mascarpone until smooth.

6. Stir in sugar & eggs, one at a time.

7. Mix in the ginger well.

8. Spread the mixture evenly over the biscuits & bake for 30 mins until just set.

9. Turn the oven off & leave cheesecake to cool completely inside the oven.

10. Once cooled put in the fridge for at least 2hrs or overnight.

11. Before un-moulding run a warm knife around the cheesecake to loosen the sides. This is best done when cold.

12. Leave at room temp for 30-40 mins before serving.

If you fancy, decorate prettily with rounds of stem ginger.

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