Ginger is one of my absolute favourite spices to use, particularly when the weather gets colder. Its lovely warm flavour really wakes up any dish, but I’m especially partial to it in desserts and in the traditional gingerbread form. And so I made my way to Manchester’s Christmas markets this week, solely for research purposes of course, to sample a few delicious German Lebkuchen cookies washed down with an obligatory festive gingerbread latte. And this got me thinking about one of my other favourite recipes – gingerbread cheesecake.

Ginger doesn’t appeal to everyone but if you’re a fan, give this recipe a try because you’ll love it. If it proves as much a hit in your home as it does it mine, you can serve it up again at Christmas as part of your festive fayre and really impress your guests. It’s incredibly easy to make as requires no baking, and you can prepare it the day before so it’s ready to serve in an instant.


500g mascarpone cheese
1/2 pint double cream
1 tsp ground ginger
200g golden syrup
100g crystallised ginger
200g ginger bread men or ginger nut biscuits
50g butter melted


Line a spring form cake tin with baking parchment.

Put the biscuits into a sturdy sandwich bag (or similar) and crush them using a rolling pin. Pour into a bowl and add the melted butter, stirring everything together so the butter is well combined. Empty the mixture into the tin, pressing it down slightly so level, and place in the fridge to chill.

In a bowl, whip up the cream until it forms stiff peaks. In a separate bowl mix half the golden syrup, half of crystallised ginger and the ground ginger with the mascarpone cheese. Gently fold in the whipped cream and then transfer the mixture to the tin.

Mix the remaining golden syrup and crystallised ginger together and drizzle on top of the cheesecake. Return to the fridge and chill for at least an hour or until ready to serve.