This cheesecake recipe works brilliantly all year round. The warmth of the ginger makes it feel suitably warming in the winter months, while the lightness of the cheesecake and fresh raspberries brings a summery layer to the dish.
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Preheat the oven to 170°C, gas mark 3. Mix the crushed biscuits with the melted butter and press into the base of a 20cm greased and base-lined spring-form tin.
Beat together the soft cheese, sugar and lemon zest until smooth, then gradually beat in the whole eggs and 2 egg yolks.
Melt the chocolate with the double cream in a small pan over a very low heat, and stir until smooth. Cool, then fold into the cheese ingredients. Spoon the whole mixture into the tin, level the surface, then bake for 35-40 minutes until only just set. The top should still wobble a little when you shake the tin. Remove from the oven and cool on a wire rack for a couple of hours, then chill for at least 2 hours, overnight if possible.
Carefully remove the cheesecake from the tin and place on a serving plate. Spread the soured cream over the surface and top with the raspberries. Scatter with white chocolate stars and serve.
Typical values per serving when made using specific products in recipe
Energy | 2,117kJ/ 509kcals |
|---|---|
Fat | 36.9g |
Saturated Fat | 21.9g |
Carbohydrates | 35.5g |
Sugars | 31.5g |
Fibre | 1.3g |
Protein | 8.7g |
Salt | 0.5g |
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