Winter warmer: Enjoy baked ginger cheesecake
JOHANNESBURG – Although it’s not as chilly as it was last week, you can never be over-prepared for the cold.
This baked ginger cheesecake recipe from Canderel is just the thing to whip up when the chill sets in.
Ginger has been known as a healing and ingredient for centuries. It’s also thought to increase the absorption of essential nutrients in the body and boost energy levels with stomach-warming properties.
Ingredients
For the base
50 to 60g butter
1 tsp dried ginger
200g ginger biscuits, finely crushed
For the filling
2 large egg whites
2 x 230g tubs plain cream cheese
2 large eggs
1 tsp dried ginger
4 sticks Canderel with Sucralose
Crystalised ginger to decorate (optional)
Method
To prepare the base, grease a round spring-form tin. Melt the butter and mix in the dried ginger. Add the crushed ginger biscuits and mix well to coat all the crumbs. Tip the crumbs into the tin and press the mixture down firmly to form a base. Refrigerate for 20 minutes.
For the filling, beat the egg whites until they form soft peaks. In a separate bowl, combine the cream cheese, egg yolks, ginger powder and Canderel. Whisk with an electric beater until smooth and creamy. Gently fold in the egg whites.
To bake, preheat the oven to 160 degrees celsius. Spread the cream cheese mixture onto the biscuit base. Bake for 30 to 40 minutes until set.
Turn off the oven, leaving the door open slightly. Leave the cheesecake in the oven for a further 20 minutes. Cool and decorate with crystalised ginger (optional).
Details: www.canderel.co.za
