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Gingernut Ricotta Cheesecake

Serves 6 - 8


  • 250g Gingernut biscuits, finely crushed
  • 125g Australian butter, melted
  • 1 x 810g can two fruits, drained, 1/2 cup syrup reserved
  • 125g glace ginger, finely chopped
  • 1 1/2 tablespoons gelatine
  • 500g Australian ricotta cheese
  • 1/2 cup caster sugar
  • 600ml Australian buttermilk
  • 2 tablespoons lemon juice
Download Recipe (PDF)


  1. Combine biscuits with butter and press into base and sides of a 22cm springform pan. Refrigerate while preparing filling. Combine reserved syrup, glace ginger and gelatine over a low heat, stirring until dissolved. Beat ricotta cheese and sugar together untill smooth. Fold in syrup mixture, fruits, buttermilk and juice. Refrigerate mixture until semi-set. Spoon into prepared crust and refrigerate overnight.

Nutritional Information

Nutrients per serve:
Energy (kj) 2274
Protein (g) 16
Fat, Total (g) 28
Carbohydrates (g) 58
Sodium (mg) 0
Calcium (mg) 341
Iron (mg) 0


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