This beautiful ginger cheescake is from a recipe from Da Nello’s restaurant in Guernsey.
Full of flavour and delicious texture with the hard crunchy caramel topping is one of favourites.
“One of our customers memorably described this dessert as ‘love on a plate'”Ingredients
240g ginger snap biscuits, crushed in a blender
120g unsalted butter, melted
500g Philadelphia cream cheese
250g mascarpone cheese
180g caster sugar
2 eggs, beaten
4 whole pieces of stem ginger in syrup, finely chopped. (sold in bottles)
50g fresh ginger, grated
- Heat oven at 180C.
- Place cream cheese, mascarpone cheese, sugar, eggs, fresh and stem ginger in a blender, blend until smooth. Pour into the cake tin on top of the biscuit base and bake until the centre is set – 45- 55 minutes. Place on a rack to cool.
- Divide the cheesecake into portions then sprinkle with caster sugar and caramelise the top with a blowtorch or under hot grill.
- Best to leave overnight then serve when cold with fresh fruit.