Notice: Undefined variable: open_graphite_head in /usr/www/users/petegpashm/wp-content/plugins/open-graphite/_open_graphite.php on line 579 Baked Cheesecake with Mascarpone and Fresh Ginger - Pete Goffe-Wood

Baked Cheesecake with Mascarpone and Fresh Ginger


Baked Cheesecake with Mascarpone and Fresh Ginger

If is cheese cake it’s got to be baked – I hate cheese cakes these horrible fridge cakes that are set with gelatine, these are the dastardly creations eaten by people who no longer have there own teeth or are force fed via a tube in their nose – people with no regard or comprehension of texture.
Total Time 1 hr 50 mins
Course Dessert
Cuisine French
Servings 12 people


  • Spring form pan
  • Electric mixer


  • 500ml Cream cheese
  • 1 cup Mascarpone
  • 1 cup Sugar
  • 1 pkt Digestive biscuits
  • ½ cup Butter
  • 3 Eggs
  • 2 tblsp Grated fresh ginger


  • To make the base, crumble the biscuits, mix with melted butter & push into the bottom of a spring form pan and then refrigerate for 20 min. Beat the cream cheese, mascarpone & sugar together in a electric mixer. On a slow speed add eggs one at a time. Make sure each egg is completely incorporated before adding the next one. Add the freshly grated ginger.
  • Pour mixture on to biscuit base and bake at 160°C for 1 hour. Remove from the oven and leave to stand for 30 min before running a knife around the outside of the cake. Don’t refrigerate until cake has cooled.
Keyword Bakery, Dessert

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Pete Goffe-Wood © Copyright 2020. All rights reserved.