Yorkshire Wensleydale & Ginger Cheesecake

Yorkshire Wensleydale & Ginger Cheesecake
Serves 6 Prepare in

Incredibly creamy and perfect for any time of the year


  • 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


  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.


  • 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!

  • Sarah E Birkin

    17th April 2018 at 1:54 pm

    I made this but used equal weights of digestive biscuits and ginger nut biscuits. it was very more-ish!

  • christine wilkinson

    26th June 2018 at 2:36 pm

    I am sat in the Wensleydale Creamery, in the sunshine, eating Wensleydale and ginger cheesecake. It is absolutely yummy and I can’t wait to make my own. Thank you so much for the recipe!

Leave a Reply

Your email address will not be published.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

Subscribe to our newsletter for the latest news, events and offers from The Wensleydale Creamery

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

T: 01969 667664

Contact Us