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Honey and Ginger Cheesecake

by Guest Writer

This is a very nice cheesecake but you can vary the honey or the biscuit type for other ingredients if you prefer. 

5 tablespoons honey
300g Philadelphia cream cheese (full fat or light)
300ml double cream
300 – 400g ginger biscuits
50g butter 

The Base

  • Crush the ginger biscuits until they are crumbs.
  • Melt the butter in a saucepan and add the biscuit crumb, stir until butter has coated all the biscuit crumb.
  • Put the biscuit mix into a round tin (6 – 8”) with a moveable base so it is easier to get it out when finished.  Press the mix down onto the base to compact it and leave to cool.

The cheesecake mix

  • Whip the cream until stiff.
  • In another bowl, mix the honey and cream cheese together, then fold in the whipped cream.


  • Put the cheesecake mix on top of the biscuit base and smooth over. 
  • Chill in the fridge for about 4 hours.
  • Slide a knife round the edge and ease it onto a plate.
  • Decorate if you wish.
  • Ready to eat!

Special thanks to our guest blogger, Nigel from Vax, for this delicious recipe. 

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One Response to “Honey and Ginger Cheesecake”

  1. Thank you sharing this delicious honey and ginger cheesecake recipe. I can’t wait to try it this weekend. :)
    Cassandra @ Best Cookware Deals´s last blog ..Lodge Cookware

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