This lighter ginger yogurt cheesecake is a healthier take on the classic dessert. It's packed with flavour and easy to make. I've added carrot to the base for extra goodness.
5tablespoonsstem ginger syrupfrom a jar of stem ginger, plus extra to serve
3eggs
1 ½teaspoonsvanilla extract
1 ½tablespoonscornflour
For the biscuit base:
150gginger nut biscuits(gingersnaps)
50gcarrotgrated
2tablespoonsbuttermelted
Instructions
Preheat oven to 160C.
For the biscuit base:
In a food processor, pulse the biscuits and grated carrot until it resembles large crumbs. Add the melted butter and pulse to combine. Press into the bottom of ramekins or a springform pan. Bake the base for 10 minutes and then set aside to cool.
For the filling:
Mix the yogurt, syrup, eggs, vanilla and cornflour until smooth. Pour over the prepared biscuit base.
Bake in the oven for 35 minutes. It won’t be set, so allow to cool and then refrigerate for at least an hour to allow it to firm up further. Serve chilled with chopped stem ginger and extra ginger syrup drizzled over the top.