Ginger cheesecake

Ginger cheesecake

This ginger cheesecake recipe comes from Fabulous Baker Brothers: Bite of Britain, series 3, Cartmel episode.

The ginger cheesecake is fondly named the Taste of the Lakes Pudding by Henry, with a grasmere gingerbread inspired bake. If you don’t have grasmere gingerbread you could use ginger biscuits.

With the edition of a toffee sauce and creme de banane (banana liqueur) this ginger cheesecake makes for a a show stopping pudding.

If you like baking sweet things, try our popular Toffee Apple Yorkies recipe from Series 2 of the Fabulous Baker Brothers.

Or you could just buy one of our great cakes, we sell a cake subscription online. One great cake a month for six months.



  • For the cheesecake:
  • 100g cream cheese
  • 100g crème fraîche
  • 2 tbsp icing sugar
  • 100ml double cream
  • 3 tbsp crème de banane (or similar banana liqueur)
  • If you don't have a cream whipper:
  • 1 egg white
  • 2 tbsp caster sugar
  • For the toffee sauce:
  • 1 x 397g tin condensed milk (or dulce de leche)
  • For the base:
  • 4 Grasmere (or Lakeland) gingerbread biscuits, finely chopped
  • To serve:
  • 5g dark chocolate, finely grated
  • 2 walnuts, finely grated


  1. For the toffee sauce: if using condensed milk, submerge the tin in cold water in a large saucepan (you'll need enough water to come 2.5cm above the top of the can), bring to the boil and simmer for 3-4 hours. Check regularly to ensure the pan isn't boiling dry. Remove the tin from the water and allow to cool before opening. If using dulce de leche, you can skip this step.
  2. For the base: press the gingerbread crumbs into the base of 4 glasses, then spoon an even layer of the toffee sauce over the top of the crumbs.
  3. For the cheesecake: beat the crème fraîche, cream cheese and icing sugar until smooth. Stir in the cream and banana liqueur. If using a cream whipper, spoon the mixture into it, charge the cream whipper with 2 bulbs of nitrous oxide, shake well and squirt the cheesecake mix on top of the caramel.
  4. If you don't have a cream whipper: whisk the egg white until light and frothy. Add the sugar and whisk again until it is fully incorporated and the egg whites are glossy and stiff.
  5. Beat one third of the meringue mixture into the cheesecake mix, then gently fold in the remainder. Spoon the mixture on top of the caramel.
  6. To serve: sprinkle the grated chocolate and walnut over to finish.

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