Vanilla and ginger cheesecake with a cranberry and ginger coulis

Belle Graeme

Belle Graeme from Dover Grammar School for Girls in Dover 2019 finalist

Cheesecake is my favourite dessert and I love ginger as well as the fact I enjoy making it.


Crush the biscuits and place them in a pan with the butter and heat until melted, place in a tin and press firmly down. Chill in the fridge. Place the cream cheese, icing sugar, double cream, ginger and vanilla into an electric mixer and beat until combined. Spoon over the biscuit base and leave in the fridge. Put the cranberries in a pan and heat until they become very soft add the ginger and sugar and some water and mix until thick and the cranberries have let out juices. Take off the heat and sieve into a bowl to get out the cranberry skins, put the cheesecake on a plate topped with a few mandarins and pour some coulis on the side.


20g digestive biscuits
20g ginger nut biscuits
20g butter
1/2 teaspoon vanilla bean paste
75g soft cheese
40g icing sugar
35ml of double cream
30g cranberries
Stem ginger
4 mandarin segments