By Books for Cooks (Issue 1) taken from Patricia Lousada’s ‘Flavours of the Sun’
http://www.bbc.co.uk/programmes/b00vw217
Prep time 20 mins
Cooking time 30 mins (& allow for cooling)
Serves 8
Ingredients
For the filling
- 480g /1lb full fat cream cheese
- 240g/8oz mascarpone cheese
- 180g/6oz caster sugar
- 2 free-range eggs
- 8 pieces of stem ginger chopped
For the base
- 240g/8oz ginger nut biscuits
- 120g/40z unsalted butter
Method
- Pre-heat the oven on a low heat 150C/300F/Gas2
- Place a dish of hot water on the bottom rack of the oven (to create a moist atmosphere & avoid the cake from cracking)
- Crush the biscuits with a rolling pin or in a blender, melt the butter & mix together.
- Press the biscuit mixture into the bottom of a 24cm/9” round non-stick cake tin with a removable base, & put to one side.
- Mix together the cream cheese & mascarpone until smooth.
- Stir in sugar & eggs, one at a time.
- Mix in the ginger well.
- Spread the mixture evenly over the biscuits & bake for 30 mins until just set.
- Turn the oven off & leave cheesecake to cool completely inside the oven.
- Once cooled put in the fridge for at least 2hrs or overnight.
- Before un-moulding run a warm knife around the cheesecake to loosen the sides. This is best done when cold.
- Leave at room temp for 30-40 mins before serving.
If you fancy, decorate prettily with rounds of stem ginger.