|Ingredients:250g gingernut biscuits170g butter
200ml double cream
400g full fat cream cheese
8 pieces of stem ginger
6 tbsp ginger syrup
Fruit of your choice
|Method:1st: Melt the butter and set aside to cool.2nd: Crush the gingernut biscuits as you wish (food processor or rolling pin). Mix the melted butter and the gingernut rubble together and add a good drizzle of ginger syrup too. Mix well and press the mixture into a spring form tin. Chill for approx 1hr.
3rd: Whip the double cream and incorporate into the 400g of cream cheese.
4th: Chop up the pieces of stem ginger and mix into the creamy, cheesy mixture along with more ginger syrup. Pour over the biscuit base and chill until firm.
5th: I chose to top my cheesecake with pears poached in their own syrup, with a trickle of ginger syrup and star anise.
I have seen this recipe done before with stem ginger and syrup on top but I do feel that that would make this teeth-achingly-sweet. I would recommend that you choose some form of seasonal fruit to go on top of the cheesecake. I chose pears as their flavour would complement the gingernut base and they retain some of their shape when gently poached. The River Cottage makes one with poached rhubarb but not everyone is a fan. Poached plums would make this a great autumnal dessert.
Great for afternoon tea but could just as easily be a delicious dinner party dessert, served in individual ramekins or prepared in metal rings ready for plating up. A super easy cheesecake to make and even easier to eat! I can’t wait to have to make it again.
Give it a go and let me know what fruit choices worked for you.