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!
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!
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