Ginger Mint Cheesecake

We did a practice run on this cheesecake when we had guests over and the verdict was yummmmmm.  The ginger is quite subtle and you need very little mint. An easy way to crush biscuits is to put them into a zip lock back and hit with a rolling pin, no need to dirty a food processor or blender.

Ingredients for Base

  • 140gm sweet biscuit crumbs ( gingernuts are great)
  • 65 gm melted butter

Method for Base

  • Crush biscuits finely
  • add melted butter and combine well
  • press into a 20cm springform pan , use the base of a tumbler to get it right down into the edges
  • refrigerate till ready with filling

Ingredients for Filling

  • 375gm cream cheese
  • 1/2 cup castor sugar
  • 1 tablespoon lemon juice
  • 1 cup cream
  • 1 tablespoon gelatine
  • 1/2 cup very finely chopped crystallized ginger
  • 3 leaves common mint finely chopped (optional)
  • 1/2 cup white wine or green ginger wine


  • sprinkle gelatine over half the wine
  • stand over dish of boiling water stir till dissolved, cool to room temperature
  • combine ginger, mint and remaining wine
  • beat cream cheese and sugar then add lemon juice
  • whip cream
  • stir ginger mixture into creamed cheese
  • add cooled gelatine
  • fold in cream carefully
  • put into prepared pie shell
  • refrigerate till firm
  • garnish and serve
Ginger Mint Cheesecake

Ginger Mint Cheesecake – Serving Steps


Author: admin

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