Ginger cheesecake with cloudberry jam


Ginger cheesecake with cloudberry jam


250 g ginger snaps
100 g melted butter
cup sugar
3 eggs
400 g cream cheese
1 tsp vanilla essence
1 tblsp lemon juice

1 cup sour creme
1.5 tblsp sugar
1.5 tblsp vanilla essence
Cloudberry jam



Preheat the oven to 200C

Melt the butter

Crush the ginger snaps and mix with the melted butter. Press into the bottom of a springform tin and up the sides to make the crunchy crust.


Beat together sugar and eggs. Stir the cream cheese until smooth. Add to the egg and sugar. Add remaining ingredients, beat until smooth. Add the vanilla essence and lemon juice

Pour into the spring form on top of the base and put in the oven for 40mins

Leave to cool.


Mix sour crème, sugar and vanilla essence.

Spread on top of the cake.

Decorate with cloudberry jam.