Ginger and syrup cheesecake

Ginger and syrup cheesecake

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Desserts
Serves
2

There are two ways of making a cheesecake – the oven-baked American style with a sponge base, and the English style which is a set mixture with a biscuit base. This is a quick version of the English style, using cream cheese mixed with ginger and syrup (the syrup adds the sugar to the mixture), simply placed on a biscuit base. It’s a really easy cheesecake that works well if you are short of time.

Ingredients

Quantity Ingredient
4 digestive biscuits
15g butter, softened
300g full-fat cream cheese
4 pieces ginger in syrup, 2 diced
3 tablespoons grated dark chocolate
2 Spun sugar, shaped into twists

Method

  1. Crush the biscuits and mix with the softened butter. Place two 5cm metal rings on serving plates and fill with the crumb mixture to form the base of the cheesecake.
  2. Place the cream cheese in a bowl with the diced ginger and about 4 tbsp of the syrup and mix well. Spoon the mixture into the rings and level the top.
  3. Top each cheesecake with the grated chocolate. Slice the remaining ginger in half and arrange on the top of the cheesecakes.
  4. Place a warm cloth around the rings to loosen the cheesecakes, or briefly warm with a blowtorch, and carefully lift the rings off. Garnish with a sugar twist and serve.
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