Ginger cheesecake with cloudberry jam

We are temporarily closed until the 20th May; for personal reasons.

Any orders arriving between now and then will be shipped on the 23th May.

Apologies for any inconvenience caused.

 

Ginger cheesecake with cloudberry jam

Ingredients:

Base
250 g ginger snaps
100 g melted butter
 Filling
½
cup sugar
3 eggs
400 g cream cheese
1 tsp vanilla essence
1 tblsp lemon juice

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

Steps

Base:

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.

 Filling:

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.

Topping:

Mix sour crème, sugar and vanilla essence.

Spread on top of the cake.

Decorate with cloudberry jam.

 

We are temporarily closed until the 20th May; for personal reasons.

Any orders arriving between now and then will be shipped on the 23th May.

Apologies for any inconvenience caused.