Yorkshire Wensleydale & Ginger Cheesecake

Yorkshire Wensleydale & Ginger Cheesecake
Serves 6 Prepare in

Incredibly creamy and perfect for any time of the year

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.

    • Helen Sinclair

      21st June 2020 at 3:13 pm

      We have bought several pieces of this cheesecake and it freezes well. It doesn’t last long though as we can’t wait to take it out the freezer and eat it. Best cheesecake ever.

  • 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!

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