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Ginger and syrup cheesecake


  • 4 Digestive biscuits

  • 1 tablespoon Butter softened

  • 300 g full fat cream cheese

  • 4 pieces stem Ginger in syrup, 2 finely chopped, 2 halved, plus 4 tbsp syrup from the jar

  • 3 tablespoons grated Dark Chocolate

  • 2 Sugar twists


  • 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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