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Before you jump to Ginger nut cheesecake recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Conserve Money In The Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. According to the specialists, to clean up the natural environment we are all going to have to make some changes. These kinds of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Here are a few tips that can help you save energy, mainly by making your cooking area more green.
Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can certainly reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.
From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Natural living is actually something we can all do, without difficulty. A lot of it really is simply making use of common sense.
We hope you got insight from reading it, now let’s go back to ginger nut cheesecake recipe. To cook ginger nut cheesecake you only need 10 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Ginger nut cheesecake:
- Provide ginger nut biscuits
- Take melted unsalted butter
- Get eggs
- Provide ricotta cheese
- Use cream cheese
- Provide caster sugar
- Use Greek natural yogurt
- Get tspoon ground ginger
- Provide flour to sprinkle
- Get vanilla extract
Steps to make Ginger nut cheesecake:
- Line bottom of 23cm spring form mould with baking paper, grease with a bit of butter and sprinkle lightly with a pinch of flour and spread all around the bottom and sides.
- Put the pack of ginger nut biscuits in a strong zip lock bag and crush them to fine crumbs. Mix with melted butter until crumbs stay together when pressed. Cover the bottom of the prepared spring form mould.
- Beat the eggs in a bowl, add the ricotta and cream cheese, sugar, ground ginger and Greek yogurt and a drop of vanilla extract.
- Preheat the oven at 180C
- Add mixture on top of the base of biscuit crumbs and butter. Bake for 45-55 minutes.
- Run sharp knife along the sides and let it cool before taking out of the mould. Cool for a couple of hours in the fridge before serving
Make Wagamama's delicious ginger and white chocolate cheesecake at home. Fan of Wagamama's ginger and white chocolate cheesecake? This is the easiest version I could come up. This recipe for hard ginger nut biscuits is possibly one of the oldest ones I have in my possession. Hard Ginger Nut Biscuits. this link is to an external site that may or may not meet accessibility.
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