Ginger & Orange Cheese Cake

The Chief Taster and I recently made a trip to Glasgow to one of my favourite old haunts in the city’s West End, Cafezique. It was during lunch we tasted what we both believed to have been the best cheese cake we had ever tasted. The execution was terrific, the texture was sublime and the flavour packed a big punch. Since this encounter we have yet to sample a cheese cake, baked to such a high standard. And we have been looking!

As the search continues I set my self a task to create my own spin on a cheese cake meets frozen yogurt cake with a little help from my friends at Border Biscuits who provided me with a selection of their best sellers. Admittedly I dunked a few during several tea breaks but I held on to my favourite’s for the purpose of creating the base of this new recipe.

This certainly is not calorie free but the chocolate orange and ginger base really complements the light and creamy texture of the topping. So if you’ve got a sweet tooth and you’re looking for a quick and easy dinner party treat this is your answer. And it can be whisked up the night before with minimum fuss.

The Baking Bit…

  1. Take 10 Border’s Dark Chocolate Ginger biscuits and 12 Border’s Old Fashioned Ginger Crunch biscuits and place them in a plastic bag. Using a rolling pin bash the biscuits until you have created a bag of crumbs. In a bowl melt 155g of butter in the microwave and tip the biscuit mixture into the butter and mix everything together. Spoon the mixture into a greased cake tin (loose bottom), ensuring the whole surface is covered. Chill in the fridge for 10 minutes.
  2. For the topping pour 500g of Greek Yogurt into a separate glass bowl along with 200g of low fat soft cheese, 1 tbsp. of runny honey and 50g of icing sugar. Using a spatula gently fold all the ingredients together. Finally add in the zest and juice of half an orange and again mix everything together.
  3. Next pour the yogurt mixture onto the top of the biscuit base and leave to chill in the fridge overnight.
  4. The next day remove the cheese cake from the cake tin, grate the zest of the other half of the orange over the top and place in the freezer until needed that day. Remove from the freezer half an hour/an hour before serving.
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