Stem ginger cheesecake with pineapple sorbet recipe

Name: Stem ginger cheesecake with pineapple sorbet recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g (17.6oz) cream cheese; 100 g (3.5oz) icing sugar; 200 ml (7fl oz) double cream; 3 tbsp stem ginger puree; 200 g (7.1oz) pine nuts; 350 ml (12.3fl oz) water; 150 g (5.3oz) sugar; 250 g (8.8oz) pineapple puree; 3 tbsp glucose syrup; 2 lemons, juice only

Servings: persons

1
To make the cheesecake mix, beat together the cream cheese and icing sugar until smooth.
2
Add double cream slowly and continue to mix until thick.
3
Fold in the stem ginger and put the mix into a piping bag.
4
Keep in the refrigerator until required.
5
For the pineapple sorbet, bring the water, sugar and glucose syrup to the boil.
6
Remove from heat and add the pineapple puree.
7
Cool then add lemon juice and churn.
8
Leave to cool, then keep in the freezer in a covered container until required.
9
To make the pine nut cream, Blend pine nuts in a Thermomix (or similar device) at 37C for 20 minutes.Transfer the creamy mixture to a squeezy bottle and keep in the refrigerator until required.
10
To serve: using a stainless steel ring, pipe cheesecake mixture onto centre of plate.
11
Spread the top with a palette to even it out.
12
Use a blow torch to gently heat the ring and remove carefully - or just remove it very carefully if you don't have a blow torch.
13
Squeeze random dots of pine nut cream onto plate (optional).
14
Place some wild sorrel leaves or edible flower on top of cheesecake and carefully place a scoop of sorbet on the top.

1233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g (17.6oz) cream cheese, 100 g (3.5oz) icing sugar, 200 ml (7fl oz) double cream, 3 tbsp stem ginger puree, and more.

Yes, Stem ginger cheesecake with pineapple sorbet recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!