*White Chocolate and Ginger Curd Cheesecake*
Serves: 8
If you like ginger you will love this!
75 g butter (1/3 cup)
150 g plain chocolate digestive biscuits, crushed (1 2/3 cup)
200 g good quality white chocolate (7 ounces)
500 g mascarpone cheese (2 cups)
315 g jar The English Provender Co. Luxury Ginger Curd (about a cup and a half)
Grated white chocolate or chocolate curls, to decorate
Melt the butter in a medium saucepan and stir in the biscuits. Press
into the base of a 20 cm loose -bottomed round cake tin. Chill whilst
preparing the filling
2. Place the chocolate in a bowl set over a pan of simmering water
and heat gently, stirring occasionally until melted.
3. Place the mascarpone in a bowl and whisk in the ginger curd until
smooth. Whisk in the melted chocolate. Spoon over the base and chill
for 1- 2 hours
4. Carefully remove from the tin and decorate with grated chocolate
or chocolate curls. Serve in slices
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