Preparation time is 30minutes
Cook time is 50minutes
Total time is 1hours 20minutes
Serve is for 6 people
Difficulty level: 2 out of 4
9 Ingredients
- 200grams digestive biscuits
- 25grams butter
- 4 eggs, at room temperature, separated
- 175grams golden caster sugar
- 150grams cream cheese, at room temperature
- 250grams mascarpone
- 2tablespoons syrup from a jar of stem ginger
- 4-5 balls stem ginger, sliced into fine strips
- 2tablespoons plain flour
Method
Step 1 of 3
Preheat the oven to 180°C. Grease and line the base of the cake tin with greaseproof paper. Put the digestive biscuits in a plastic bag and crush with a rolling pin. Alternatively, whiz them in a food processor. Melt the butter in a pan, add the biscuits, then stir until well combined. Spoon into the tin and press firmly into the base.
Step 2 of 3
Put the eggs yolks and sugar in a mixing bowl and whisk with an electric hand whisk until pale, thick, and creamy. Stir in the cream cheese and mascarpone, then beat with a wooden spoon until smooth. Add the ginger syrup and the sliced ginger and stir well. Sift in the flour and fold in.
Step 3 of 3
Put the egg whites in a mixing bowl and whisk with an electric hand whisk until stiff peaks form. Fold into the egg yolk mixture, then spoon over the biscuit base. Bake for 50 minutes, or until golden and almost set - the cheesecake should still wobble slightly. Turn the oven off and leave the cake in there to cool. Remove from the tin and serve.
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