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Ingredients requirements of Ginger nut cheesecake:
- Make ready 250 g for ginger nut biscuits
- Provide 100 g - melted unsalted butter
- You need 3 - eggs
- Give 250 g ricotta cheese
- You need 180 g - cream cheese
- Need 125 g of caster sugar
- Require 125 g Greek natural yogurt
- You need 1/4 - tspoon ground ginger
- You need pinch for flour to sprinkle
- Get for vanilla extract
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Ginger nut cheesecake steps:
- Line bottom of 23cm spring form mould with baking paper, grease with a bit of butter and sprinkle lightly with a pinch of flour and spread all around the bottom and sides.
- Put the pack of ginger nut biscuits in a strong zip lock bag and crush them to fine crumbs. Mix with melted butter until crumbs stay together when pressed. Cover the bottom of the prepared spring form mould.
- Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract.
- Preheat the oven at 180C
- Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes.
- Run sharp knife along the sides and let it cool before taking out of the mould. Cool for a couple of hours in the fridge before serving
There is an Italian Ricotta Cheesecake that calls for toasted pine nuts. Make Wagamama's delicious ginger and white chocolate cheesecake at home. Fan of Wagamama's ginger and white chocolate cheesecake? This is the easiest version I could come up. The smooth flavour of Baileys is a wonderful alcoholic kick to this cream cheese based non-bake cheesecake recipe that is on a base made from ginger nut biscuits. in cheesecake, Easter no-bake, easy cheesecake, ginger nuts, lemon, lemon curd, no-bake A luxurious deep no-bake lemon cheesecake studded with fresh raspberries that's super easy to make.
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