Wensleydale, Ginger and Apricot Cheesecake

DessertServes 10

Taken from Jervaulx Abbey Tearooms In Their Footsteps recipe book which celebrates 25 years of baking at the iconic North Yorkshire landmark, this simple cheesecake recipe combines another Yorkshire icon, Wensleydale cheese with punchy ginger to make a deliciously decedent dessert. Perfect on its own or with a dash of cream.  For more information on Jervaulx Abbey and their award-winning tearoom visit www.jervaulxabbey.com Serves 10


For the base:

6oz/170g margarine

1lb/454g biscuits, crumbed

For the cheesecake:

12oz/340g full-fat cream cheese

2oz/57g sugar

12oz/340g Wensleydale cheese, grated

3oz/85g apricots, chopped

2 pieces of stem ginger, blended

4 tablespoons cream


  1. Line the base of the cake tin with greaseproof paper.
  2. For the base, gently melt the margarine, then add the biscuit crumbs and mix with a wooden spoon. Pour into the base of the tin and press down to create a firm base.
  3. For the cheesecake, in a mixing bowl, add the cream cheese and beat. Add the Wensleydale cheese, apricots and ginger and mix well. Add one tablespoon of cream at a time and when it’s completely mixed, pour into the tin and press the mixture firmly down with a spatula.
  4. Chill overnight in the fridge and serve.