White Chocolate and Ginger Cheesecake

Line the base of a 20cm springform tin with greaseproof paper. (You could use a larger tin too, just the cheescake will be a little thinner)

For the base:

Make the base by placing the biscuits into a ziplock bag and bashing with a rolling pin until they are fine, then transfer to a bowl.

Melt the butter and then add to the biscuits gradually until the they have the texture of wet sand. You want the mixture to hold together when pressed, but not to be too wet.

Press into the base of the prepared tin and place in the fridge.

For the cheesecake:

Whisk the cream and creme fraiche together until the mixture forms soft peaks.

Mix the sugar and cream cheese together.

Chop approx 4 pieces of the stem ginger into small pieces (you can vary how much you use a little, depending on how much ginger you like).

Melt 100g of white chocolate over a low heat/in a microwave.

Use a metal spoon to combine the cream and cream-cheese mixtures together. Add the melted chocolate and mix, then mix in the ginger pieces.

Cover the biscuit base with the cheescake mix, smooth over and return to fridge for at least 5-6 hours. Overnight will not hurt. At the same time, place the white chocolate for the topping in the fridge.

For the topping:

Remove the outer part the root and cut into matchsticks.

Place the sugar, water and matchsticked-ginger in a saucepan. Warm (slowly at first) over a low-medium heat and stir. Let it simmer until all the sugar has dissolved (about 5 mins), and then for a further 5-10 minutes until slightly reduced.

Remove from heat, strain the ginger and discard, and cool.

To serve remove the cheesecake and white chocolate from the fridge. Unmould the cheescake by running a knife around the edge and place onto a serving plate. Using a sharp knife, chop the chocolate into thin batons and scatter over the top of the cheesecake. Serve the syrup in a small jug, on the side.

Line the base of a 20cm springform tin with greaseproof paper. (You could use a larger tin too, just the cheescake will be a little thinner)

For the base:

Make the base by placing the biscuits into a ziplock bag and bashing with a rolling pin until they are fine, then transfer to a bowl.

Melt the butter and then add to the biscuits gradually until the they have the texture of wet sand. You want the mixture to hold together when pressed, but not to be too wet.

Press into the base of the prepared tin and place in the fridge.

For the cheesecake:

Whisk the cream and creme fraiche together until the mixture forms soft peaks.

Mix the sugar and cream cheese together.

Chop approx 4 pieces of the stem ginger into small pieces (you can vary how much you use a little, depending on how much ginger you like).

Melt 100g of white chocolate over a low heat/in a microwave.

Use a metal spoon to combine the cream and cream-cheese mixtures together. Add the melted chocolate and mix, then mix in the ginger pieces.

Cover the biscuit base with the cheescake mix, smooth over and return to fridge for at least 5-6 hours. Overnight will not hurt. At the same time, place the white chocolate for the topping in the fridge.

For the topping:

Remove the outer part the root and cut into matchsticks.

Place the sugar, water and matchsticked-ginger in a saucepan. Warm (slowly at first) over a low-medium heat and stir. Let it simmer until all the sugar has dissolved (about 5 mins), and then for a further 5-10 minutes until slightly reduced.

Remove from heat, strain the ginger and discard, and cool.

To serve remove the cheesecake and white chocolate from the fridge. Unmould the cheescake by running a knife around the edge and place onto a serving plate. Using a sharp knife, chop the chocolate into thin batons and scatter over the top of the cheesecake. Serve the syrup in a small jug, on the side.