Basic cheesecake base

Cheesecake

Adapted from Foodess

Ginger base

1 1/3 cups crushed gingernsnap/gingernut biscuits

5 Tbs unsalted butter, melted

Preheat the oven to 350F/175C. 

Stir together the crumbs and butter until well combined, then press into the base (and partially up the sides, if you like) of a baking-paper-lined springform tin (preferably 9 inch diameter, but an 8 inch will be ok in a squeeze). 

Bake for 10 minutes, then set aside to cool.

Cheesecake filling

680g cream cheese, at room temperature (750g is fine)

1 cup sugar (reduce to 2/3 cup)

3 large eggs

¾ cup sour cream

1 tsp vanilla paste

Lower the oven to 300F/150C. 

Beat the cream cheese and sugar in a stand mixer until light and fluffy. Add the eggs, one at a time, and beat well between each addition. Add the sour cream and vanilla paste and mix until well combined. 

Bake for 45-55 minutes, or until the outside of the cake is set but the centre is still a little jiggly, but not liquidy. Remember, the cake will continue to cook after removing it from the oven, and will become even more solid upon refrigeration, so don’t be afraid of a little wiggle!

Note: any curd can be swirled into cheesecake before baking