Sultana & Ginger Cheesecake

  • 75g Whitworths Sunshine Sultanas
  • 30g Whitworths Crystallised Fiery Ginger, chopped
  • 175g digestive biscuits, crushed
  • 50g caster sugar
  • 75g unsalted butter, melted
  • 350g cottage cheese
  • 2 medium eggs, lightly beaten
  • 125ml soured cream

Ready… Steady… Bake…

  • Preheat your oven to 180⁰C/Fan 160⁰C/Gas Mark 4.
  • Mix the crushed digestives, 25g sugar and the melted butter together then press into an 18cm cake tin.
  • Bake in the centre of your preheated oven for 10 minutes then set aside to cool in the tin.
  • Place the cottage cheese until softened, add the eggs, soured cream and remaining sugar into a bowl then beat together until smooth.
  • Fold in the sultanas and chopped ginger then pour over the biscuit base.
  • Bake for a further 30-35 minutes.
  • Allow to cool completely before removing from the tin to serve.
Print recipe
  • 10 mins
  • 40-45 mins
  • Makes 6