I am inspired when my new Gourmet Traveller arrives. This month, on the front cover is a magnificent strawberry cheesecake with a ginger pastry and served with strawberries in a ginger syrup. Of course I should have made it once and then made it again to perfect it. However unlike the professionals I don’t get paid to do this. I have to fit my blog and cooking into a busy life with jobs, children, husband, parents, exercising, and learning french. That is why you see my real results, not only the best ones.

The one on the front of Gourmet Traveller is different too. I misunderstood the recipe and made my pastry go up the edge of the fluted pan, theirs has just a base and then the layers can be seen . Anyway mine tasted amazing and everyone enjoyed the strawberry flavour and the rich creamy texture.



750gm softened cream cheese

500gm mascarpone

190 gm raw caster sugar

Finely grated rind of 2 limes

4 eggs

250gm of sour cream

140gm strawberries coarsely chopped

Sweet ginger pastry

125gm of softened butter

30 gm pure icing sugar sieved

125gm plain four

2 tsp ground ginger

Strawberries in ginger syrup

300 gm raw caster sugar

2 tbsp ginger cut into julienne

Juice from 2 limes

500 gm strawberries coarsely chopped


For sweet ginger pastry preheat to 150C. Beat butter and icing sugar in an electric mixer until light and fluffy. Sieve over flour and ginger, stir to combine. Turn out and work on a clean surface. Roll out to 4mm thick and line the base of a 27cm diameter tin.

Refrigerate and rest for thirty minutes. Prick with a fork and blind bake until golden, 15-20 minutes. Lightly brush the pastry with butter. Process cream cheese, mascarpone, 165gm of raw caster sugar, lime rind and juice in a food processor until smooth. Then add three eggs, one at a time. Pour over pastry and bake until just set, 40-45 mins.

Process sourcream and strawberries and remaining raw caster sugar in a food processor until smooth, add remaining egg and process to combine. Ladle off the top of cake and bake for a further 8-10 minutes. Cool then refrigerate for 3 to 4 hours.

For the Strawberries in ginger syrup combine raw sugar and 250ml of water in a saucepan, stir over a medium-high heat until sugar dissolves. Bring to simmer add ginger and cook until ginger is translucent and liquid is reduced to a light syrup. Add lime juice and half the strawberries and refrigerate until chilled. Serve with remaining strawberries and cheese cake.

I feel like making it again now.

Good luck

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