Recipe finder

Ginger and Citrus Cheesecake

Ginger and Citrus Cheesecake



For the base

  • 50g unsalted butter, plus a little to grease
  • 50g caster sugar
  • 100g gingernut biscuits, crushed

For the filling

  • 225g soft cheese
  • 2 eggs, separated
  • 100g caster sugar
  • 1 lemon, zest and juice
  • 150ml double cream
  • 4tbsp Bonne Maman Mandarin Marmalade
  • 15g gelatine powder
  • 4tbsp water

For the topping

  • 4tbsp Bonne Maman Mandarin Marmalade
  • 200g canned mandarin slices, drained
  • a little crystallised ginger, chopped



  1. To make the base, melt the butter and sugar in a saucepan over a gentle heat and stir in the crushed biscuit.

  2. Press the mixture evenly in to the base of loose-bottomed cake tin. Place in the fridge to chill.

  3. To make the filling, place the cheese in a large mixing bowl. Beat in the egg yolks, half the caster sugar, the lemon zest and juice, the cream and the marmalade.

  4. Put the gelatine and water into a small heatproof bowl over a pan of simmering water and stir until dissolved.

  5. Beat the gelatine mix into the cheese mixture then put to one side.

  6. Whisk the egg whites until stiff, then whisk in the remaining caster sugar. Fold into the cheese mixture then spoon into the prepared tin. Chill for 3 to 4 hours.

  7. Remove the cheesecake from the tin when set. Warm the marmalade, mandarin slices and ginger together in a small pan then carefully tip over the cheesecake and chill again before serving.

Cooks tips

Cooks tips

  1. For best results allow to chill for 4 hours.

Good to know

  • Preparation time is 40 minutes
  • Chilling time is approx. 4 hours
  • This recipe serves 8-10 people

Recipe by

Bonne Maman

Love this recipe?

Got a great recipe?

Tell us about it.

Upload your recipe

Sign up

Sign up to our newsletter to receive the latest from the Bonne Maman team.

Sign up

Like this? Then you might like these too