Ingredients
-
- 4
digestive biscuits - 1 tbsp
butter, softened - 300g/10½oz full-fat
cream cheese - 4 pieces
stem ginger in syrup, 2 finely chopped, 2 halved, plus 4 tbsp syrup from the jar - 3 tbsp grated
dark chocolate
- 4
- To serve
-
- 2
sugar twists (optional)
- 2
Preparation method
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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.
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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.
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Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
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To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
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To serve, garnish with a sugar twist.