Pete Goffe-Wood

Baked Cheesecake with Mascarpone and Fresh Ginger



If is cheese cake it’s got to be baked – I hate cheese cakes these horrible fridge cakes that are set with gelatine, these are the dastardly creations eaten by people who no longer have there own teeth or are force fed via a tube in their nose – people with no regard or comprehension of texture.


500ml/ 2 cups cream cheese
250ml/1 cup mascarpone
250ml/1 cup sugar
1 pkt digestive biscuits
125g/ ½ cup butter
3 eggs
40g/ 2 tblsp grated fresh ginger


To make the base, crumble the biscuits, mix with melted butter & push into the bottom of a spring form pan and then refrigerate for 20 min. Beat the cream cheese, mascarpone & sugar together in a electric mixer. On a slow speed add eggs one at a time. Make sure each egg is completely incorporated before adding the next one. Add the freshly grated ginger.
Pour mixture on to biscuit base and bake at 160°C for 1 hour. Remove from the oven and leave to stand for 30 min before running a knife around the outside of the cake. Don’t refrigerate until cake has cooled.