Baked cheesecake with a ginger crust


Only when I reached New York did I realise how luscious a baked cheesecake can be. It started me off on endless experiments - finely grated orange or lemon rind is a good addition to this one.


  • 150 g ginger biscuits
  • 50 g butter, plus extra for greasing
  • 225 g curd cheese
  • 225 g cream cheese
  • 2 tablespoons whole milk
  • 1 level tablespoon cornflour
  • 75 g golden caster sugar ½ level teaspoon salt
  • 2 large free-range eggs, separated
  • icing sugar for dusting (optional)


Butter a loose-based 22-23 cm round cake tin. Crush the biscuits in a food processor and turn into a large bowl. Melt the butter, pour onto the biscuits and stir to combine. Press evenly over the bottom of the cake tin and chill.

Heat the oven to 170°C/Gas 3. Put the cheeses into a food processor with the milk, cornflour, caster sugar, salt and egg yolks. Whiz thoroughly and turn into a bowl. In a clean bowl, whisk the egg whites with a pinch of salt to soft peaks and gently fold into the cheese mixture, using a meta, spoon.

Pour the mixture onto the chilled base. Bake in the centre of the oven for 50-60 minutes or until it feels only just set to a soft touch in the centre. Leave to cool completely.

Ease a knife around the inside of the tin and then push the cheesecake up and out. Gently ease it off the base of the tin and onto a serving plate. If you like, sift a little icing sugar over the top before serving.