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Saturday 17th March 2007

Baked Gingernut Cheesecake with Kiwifruit

When Peabody announced the Cheesecake themed, 10th round of Hay Hay it’s Donna Day,
I knew right away I was going to make a ginger flavoured cheesecake, a Gingernut and Crystalized Glacé Ginger variation of my Baked Lemon Cheesecake!

Baked Gingernut Cheesecake with Kiwifruit

Gingernuts and Ginger flavoured beverages, biscuits, slices, cakes and not to mention desserts are hugely popular in my family and in New Zealand as a whole.

Initially I was thinking of topping my cheesecake with a plum coulis or plum jelly, as I find fresh tart plums and spicy sweet ginger a delightful pairing.
However, as us girls are prone to do… I changed my mind!

In the end, simply peeling and slicing some Kiwifruit to arrange around the top, adding a little more chopped Crystalized Glacé Ginger and the ever essential dessert ingredient… some bittersweet chocolate!

Baked Gingernut Cheesecake with Kiwifruit

Cheesecake is characteristically a very rich dessert therefore pairing with some fresh and slightly acidic or citrus fruit is ideal. Passionfruit, kiwifruit, tart plums or berries in my opinion all work extremely well.
It also became apparent my choice of kiwifruit was appropriate for a second reason. As I had nothing planned for St. Patrick’s Day, the green kiwifruit therefore was a fair and befitting “Green thang.”

Baked Gingernut Cheesecake with Kiwifruit

I look forward to seeing who will play host to round #11 of HHDD, especially with the gorgeous, handsome ;-) and original array of entries I’ve seen so far.

Baked Gingernut Cheesecake with Kiwifruit

  • Baked Gingernut Cheesecake with Kiwifruit
  • 375 grams (1 and 1/2 packets) of gingernuts (or similar ginger cookies / biscuits)
  • 2 teaspoons of ground ginger
  • 1/2 teaspoon of ground mixed spice
  • 150 grams of butter
  • 250 gram pack of cream cheese
  • 250 gram pack of cottage cheese
  • 250 gram pack of sour cream
  • 3 eggs
  • 1 cup of white sugar
  • 2 tablespoons of cornflour (cornstarch)
  • 1 tablespoon of grated lemon rind, around 2 small lemons
  • 3 to 4 tablespoons of lemon juice, approximately 1 small lemon
  • 1/3 cup of crystalized glacé ginger, finely chopped
  • Whipped cream (optional)
  • 4 Kiwifruit, peeled and sliced
  • Chopped bittersweet chocolate
  • Extra crystalized glacé ginger
  1. First crush the gingernuts, I found them too much for my food processor, so I recommend crushing them in batches of about 6 at a time in a large mortar and pestle until you form evenly sized crumbs.
  2. Transfer to a large stainless steel bowl. Shake the bowl and crush any large pieces that rise to the top.
  3. Mix the ground ginger and mixed spice into the gingernuts crumbs
  4. Melt the butter and mix with the biscuits and spices until all crumbs are coated.

  5. Empty into a 20cm round cake tin and press against the sides and bottom of the tin with the outer surface of a clean glass.
  6. Refrigerate until firm.
  7. Grate the lemon rind finely.
  8. Push the cream cheese and cottage cheese through a sieve into a large bowl and using a electric mixer beat the cheeses until smooth.
  9. Pre-heat oven to 140°C, 280°F or gas mark 1½.
  10. Break the eggs into a small bowl and add one at a time, beating well after each addition. Remember to scrape the mixture off the sides of the bowl after each egg.
  11. Add the cornflour and sugar and mix well.
  12. Blend in the sour cream, lemon juice, rind and finely chopped crystalized glacé ginger.
  13. Pour the cheesecake mixture into the cold firm crust.
  14. Bake for 2 hours, after which gently press the cheesecake to test if it is set through.
  15. Turn the oven off, leaving the door ajar until the cheesecake is cool before removing it.
  16. When cool refrigerate for several hours before garnishing with whipped cream if desired, (useful to fill in any ominous cracks!) and the freshly sliced kiwifruit, chocolate and crystalized glacé ginger.
  17. Serves 8 generously

Baked Gingernut Cheesecake with Kiwifruit



  1. you really have a gift for making things look gorgeous, bron! this is perhaps the prettiestly decorated cheesecake i have ever seen. Magnifique! :-)

    amanda — Saturday 17th March 2007 5:23 pm

  2. Looks amazing!

    Ninnie — Saturday 17th March 2007 11:42 pm

  3. This looks great. And I agree that cheesecake is best paired with something tart. My favorite is key lime cheesecake, personally.

    Danielle — Sunday 18th March 2007 1:51 am

  4. Your photos are great! And your recipe too, I will have to try this.

    Orchidea — Sunday 18th March 2007 2:19 am

  5. Good Grief, I haven’t had breakfast yet!
    You are really in hight sailing mode with this one Bron.
    I have never seen such an incredible cheese cake!
    That is so pretty and the little yellow (lemon or ginger?) look so good in the cheesecake itself.
    Gad I wish there was “Beam me over some.” I could be happy with that for breakfast.

    Tanna — Sunday 18th March 2007 3:56 am

  6. Wow! I love ginger and your cake is absolutely beautiful.

    Brilynn — Sunday 18th March 2007 4:12 am

  7. Another brilliant entry Bron. THanks for participating.

    barbara — Sunday 18th March 2007 11:45 am

  8. Gosh this is such a decadent cheesecake.Looks amazing.very very moist - the cake, and the fruits n chocolate shavings n ginger nut…I’m going crazy….i wish i could put my fork thru this screen and eat some !

    Kate — Monday 19th March 2007 6:54 am

  9. Beautiful! It looks so moist and creamy!

    deinin — Monday 19th March 2007 7:33 am

  10. my goodness. how beautifully picture perfect. of course it looks very tasty to boot!

    Linda — Monday 19th March 2007 1:51 pm

  11. This is one beautiful cheese cake you have here.And you said ginger…OOOOOH man!

    Rose — Tuesday 20th March 2007 4:31 am

  12. Your combination of lemon, ginger, kiwi and chocolate is absolutely ingenious! And even those it goes without saying, the photos are stunning.

    Mary — Tuesday 20th March 2007 9:17 am

  13. Beautiful! Absolutely great combination of flavors and texture.

    Helen — Tuesday 20th March 2007 2:00 pm

  14. Your pictures continue to blow me away with their up close and mouthwatering detail. The flavour combinations sound delicious and I would imagine the cottage cheese gives a lightness to the otherwise rich filling. I just might have to try this one.

    Morven — Wednesday 21st March 2007 1:15 pm

  15. Goodness, this looks too good to be true! What great flavors!

    Dianka — Thursday 22nd March 2007 8:17 am

  16. I’m glad I don’t have to compete against you this time :)

    peabody — Friday 23rd March 2007 12:22 am

  17. wow my gosh!! it seems so delicious!!

    leonine19 — Saturday 24th March 2007 7:46 am

  18. […] Bron, a master food stylist if I do say so myself, made this beautiful Baked Gingernut Cheesecake with Kiwifruit. If you have never been to Bron’s blog, run don’t walk on over to Bron Marshall, Classic and Creative Cuisine…you wont be disappointed. […]

    Culinary Concoctions by Peabody » HHDD #10 the round up — Saturday 24th March 2007 4:02 pm

  19. Thank you all so very much for your kind and generous comments,
    I hope you enjoy the cheesecake if you do make it, it’s delicious!
    Thanks again!!

    bron — Sunday 25th March 2007 1:20 pm

  20. That is simply gorgeous! The supermodel of cheesecakes! And the ginger and kiwi combination sounds so interesting…mmmm! Maybe you can fax me some? :)

    joey — Wednesday 28th March 2007 2:13 am

  21. Hi there,
    Just stopping by, and I saw a beautiful cheesecake. Awesome!

    Pepy — Monday 27th August 2007 3:53 am

  22. Hi,
    Gorgeous cake. I’ve made this cake last weekend for Mother’s Day. Taste wonderful even without the glaced ginger (couldn’t find it over there).

    delia — Monday 12th May 2008 2:31 pm

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