Ginger and syrup cheesecake


  • 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
To serve
  • 2 sugar twists (optional)

Preparation method

  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.

James Martin recipes from Sweet Baby James

Less than 30 mins preparation time

No cooking required cooking time

Serves 2

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