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AutumnBakingBirthdayRecipesShane Smith

Dark Chocolate and Crystallised Ginger Cheesecake

60 mins Cook
2003
124
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Our crystallised ginger brings a gentle heat to this baked cheesecake, speckling the creamy filling with little sparks of spice. Once it cools, a gloss of dark chocolate ganache slides over the top, giving you a silky, bittersweet finish that balances every slice.

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Dark Chocolate and Crystallised Ginger Cheesecake

Dark Chocolate and Crystallised Ginger Cheesecake

agnesgempackfoods-ie
prep time
35 mins
cooking time
60 mins
servings
10
total time
95 min

Equipment

  • 1 x 20cm loose-bottom cake tin

  • Oven

  • Weighing scales

  • Baking tray

  • Parchment paper

  • Mixing bowls

  • Whisk

  • Food processor

  • Wooden spoon

  • Saucepan

Ingredients

  • Cake:

  • 300g gingernut biscuits

  • 190g butter, melted

  • 250g full-fat cream cheese

  • 250g mascarpone

  • 140g Gem caster sugar

  • 3 medium eggs

  • 50g Gem crystalised ginger, chopped

  • Topping:

  • 200g Gem dark chocolate chips

  • 100ml cream

  • Decoration:

  • 20 pieces of Gem crystallised ginger

Instructions

1
Line the base of a 20cm round (6cm deep) loose-bottom baking tin with parchment paper.
2
Place the biscuits into a food processor and blitz until a fine crumb is reached.
3
Add the melted butter and mix.
4
Press this buttery crumb mix over the base and ¾ way up the sides of the tin.
5
Chill for 20 minutes, and while it's chilling, preheat your oven to 170C (150C fan).
6
Place the cream cheese, mascarpone, caster sugar, and eggs into a bowl and whisk until smooth.
7
Finally, scrape down the mix in the bowl, add the diced ginger, and combine.
8
Pour the cheesecake batter into the chilled lined tin.
9
Place in the centre of your pre-heated oven and bake for 55/60 minutes or until the filling is set but has a slight wobble in the centre.
10
Cool in the oven by leaving the door slightly open.
11
Once cooled, place in the fridge for a minimum of 4 hours.
12
To make the ganache, pour the warm cream over the chopped chocolate and stir until melted and smooth.
13
Allow to cool and pour over the top of the chilled cheesecake.
14
Top with the remaining crystallised ginger and serve!
2003
124
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