A perfect cake for celebrating a hot Zimbabwean Christmas.

For the base: 11 ginger biscuits, 85g butter and 2 tablespoons brown sugar.

For the filling: 1 cup condensed milk, 300g cream cheese, rind of 1 lemon, 4 heaped tablespoons baobab powder, 6 teaspoons ginger jam (with pieces of ginger removed), 1 level teaspoon of gelatine (dissolved in 2 teaspoons hot water).


  • Crush the biscuits and mix with butter and sugar before lining the bottom of a spring form pan. Leave to rest in the freezer for a least 10 minutes.
  • Dissolve the gelatine in warm water and set aside.
  • Warm the ginger jam and beat with the condensed milk, cream cheese, lemon rind and baobab powder. Fold in the gelatin, mix well before pouring over the biscuit base.
  • Cover with cling film and refrigerate until set (about 3 hours)
  • Before serving, decorate the cheese cake with the blueberries.
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Anna Brazier
Anna Brazier is the editor of Naturally Zimbabwean. She was born in Zambia but has lived most of her life in Zimbabwe. She has a BSc in Ecology and an MSc in Sustainable Development and works as a consultant promoting sustainable agriculture, nutrition, traditional foods and community resilience in Africa and beyond. She lives in Harare with her husband and three children.

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