Yorkshire Wensleydale & Ginger Cheesecake

Yorkshire Wensleydale & Ginger Cheesecake

Ingredients

200g (8oz) crushed digestive biscuits

75g (3oz) melted butter

500g (1lb) Yorkshire Wensleydale & Ginger cheese

500g (1lb) cream cheese

Pouring cream to mix

125g (5oz) stem ginger in syrup

Icing sugar to taste

 

Method

1. Mix together the digestive biscuits and melted butter.  Press down firmly in a 20cm (8”) loose bottomed cake tin and refrigerate.

2. Mix together the Yorkshire Wensleydale & Ginger cheese and cream cheese, add enough cream to make a stiff consistency.  Add the stem ginger and then the icing sugar to taste.

3. Spread the cheese mixture onto the biscuit base and refrigerate until needed.

Comments

  • Val Edwards

    12th August 2016 at 3:17 pm

    I sampled the Wensleydale and Cranberry cheese recently – a lovely flavour and lingering aftertaste that took me back many years, reminding me of a superb traditional Polish cheesecake I used to buy from a deli. in Chiswick, London. Your recipe with ginger is on my ‘to do’ list, as is cheese and apple cake with cranberries. Many of my childhood holidays were spent in a tiny cottage at Crow Corner in Middleham, near Leyburn and memories of home-cured bacon, eggs laid that morning, mushrooms fresh from the field and veg. from the garden, have come flooding back. MMmmmm….

  • M

    30th August 2016 at 9:11 pm

    This sounds delicious – can I freeze say half of it? If so for how long? Thanks

    • Wensleydale Creamery

      21st September 2016 at 2:37 pm

      Hi, we would recommend reducing the recipe and making a smaller cheesecake, rather than freezing. Many thanks.

  • Lorraine Cooling

    21st September 2016 at 2:01 pm

    I am going to make this for friends visiting. Can you tell me if you crumble, grate ? Wensleydale cheese to add to cream cheese. Just don’t want to end up with lumps in the cheesecake mix. Thank you.

    • Wensleydale Creamery

      21st September 2016 at 2:38 pm

      Hi, we crumble it in our recipe. If you are concerned about lumps you may wish to crumble and then “mash” with a fork to break the pieces down even more. Hope that helps!

      • Lorraine Cooling

        23rd September 2016 at 5:54 am

        Thank you. Making this cheesecake this morning now!

  • Mrs L. Skilleter

    21st December 2016 at 3:59 pm

    Not being a ginger fan, I’ve made this recipe several times with different varieties of your cheese! I’ve just done an Orange and Champagne Wensleydale one for Christmas, and in the summer I did a Limoncello and a Blueberry Wensleydale, all delicious! I wonder if you could do the same in your restaurant? I would love to have cheesecake for a treat when we visit but it’s always ginger!

  • Katherine

    7th September 2017 at 12:26 am

    This is the most amazing cheesecake! You have no idea how happy I am to see this recipe!!

  • Ruth

    26th September 2017 at 9:30 pm

    I love, love, love this recipe. Thanks for inventing it!

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Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN

T: 01969 667664

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