Berry and Ginger Ripple Cheesecake

A few months ago, I joined a baking group in my local area. Essentially, we all meet up at a pub once per month,  bring some baked goods, eat them and chat about it. It’s great fun and I’ve met some really nice people there.

The first month I attended was cheesecake night, so everyone brought yummy cheesecake to tuck into. Everyone at the group votes for their ‘most liked’ dish and this month, my cheesecake won!

This recipe, like a lot of other I cook, is from BBC Good Food, though I ramped up the ginger a little bit by adding some stem ginger pieces to the berry coulis.


  • 150g ginger biscuits
  • 45g butter , melted
  • 250g frozen berries , defrosted
  • 300g golden caster sugar
  • 600g soft cheese
  • 150ml soured cream
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ball stem ginger, chopped into small pieces
  1. Whizz the ginger biscuits to crumbs in a food processor. Add the butter and whizz again. Press into the base of a lightly buttered 22cm springform tin and chill while you make the filling.
  2. Put the berries in a food processor, whizz to a purée, then sieve. Put the purée and 50g of the sugar in a pan. Heat gently until the sugar has dissolved then boil for 5 minutes until thickened and syrupy. Add the chopped stem ginger.
  3. Heat the oven to 140C/fan 120C/gas 1. Put the soft cheese in a bowl and whisk to soften. Add the soured cream, eggs, the rest of the sugar and vanilla and whisk until smooth. Pour over the biscuit base. Drizzle the berry mixture over and ripple with a knife. Bake for 1 hour then turn off the oven and leave to cool completely in the oven (this should help stop cracks from forming). Chill for 2 hours or overnight before cutting.