Ginger and Syrup Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Have not tried this yet, keeping it here for safe keeping. From James Martin and the BBC Ingredients:
4 digestive biscuits |
1 tablespoon butter, softened |
10 1/2 ounces cream cheese (full fat) |
4 pieces ginger in syrup, 2 finely chopped, 2 halved, plus |
4 tablespoons ginger syrup, from the jar |
3 tablespoons dark chocolate (grated) |
sugar, twists (optional) |
Directions:
1. Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
2. Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
3. Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
4. To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
5. To serve, garnish with a sugar twist.
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