Place the Gingernutbiscuits in a large sandwich bag and using a rolling pin, bash to crumbs. This is a perfect Autumnal recipe – the caramelised cinnamon sugared apples, the rich and creamy cheesecake with a ginger nut biscuitbase,the caramel sauce – need I convince you any further
With a rich creamy, almost custard flavoured topping contrasting with the slightly sharp rhubarb layered gingernutbase, each forkful was packed with classic flavour combinations
the base (made from gingernutbiscuits, which make a great change from the usual digestives), the stewed cinnamon rhubarb, and the creamy cheesecake mixture
Top the biscuitbase with the cream cheese mixture and smooth the surface with the back of a spoon. Whizz up the ginger biscuits in a food processor and then add the melted butter
This yummy recipe uses ginger nuts to make the crunchy biscuitbase. For the Base. I think that lemon and ginger work so well together, and the addition of blueberries make these cheesecake slices taste extra fresh and fruity
Crush the gingernutbiscuits as fine as possible. The gingernutbase has a real kick, which is offset by a super smooth creamy cheesecake filling, with just a hint of coconut
The combination of chilli and chocolate is magnificent and I hope you will like the final result - spicy gingernutbase, smooth, rich sweet cream cheese filling and a dark chocolate ganache with a tingly hint of chilli on the top
Melt the unsalted butter and stir into the crushed gingernuts. Remove the dishes from the fridge and place alternate spoonfuls of the mascarpone mixture and the caramel on top of the biscuitbase
Whisk the eggs and sugar in a bowl until thick, pale and foamy, then fold into the cheesecake mixture, taste, and pour onto the chilled biscuitbase (you may not need to use all of the mixture if you've added extra advocat etc
In a large bowl add the mascarpone, sift in the icing sugar and stir in the lemon juice and zest and beat together until light, spoon carefully over the biscuitbase and smooth over
