300g plain digestive biscuits or ginger biscuits
500g full fat soft cheese
200g icing sugar
4 stem ginger balls chopped plus 2/3 tbsps stem ginger syrup (optional)
Place the biscuits in a food processor and blitz.
Melt the butter in a large saucepan. Remove from the heat and brush a 9 inch loose bottomed cake tin with a little of the melted butter. Add the blitzed biscuits to the remaining butter. Stir thoroughly to combine. Press the mixture into a loose bottomed cake tin and place in the fridge while you make the topping.
In a food processor mix together the cream cheese and mascarpone. Slowly add the icing sugar then the chopped ginger balls and syrup. The mixture should be light and fluffy.
Remove the cake tin from the fridge and add the topping making sure the top is nice and smooth.
Cover the cake tin with cling film and return to the fridge and chill for up to eight hours, preferably overnight.
The stem ginger is optional. If you prefer a plain cheesecake omit the ginger. If you would like more ginger, simply add more!
If you fancy a fruit cheesecake, top with your favourite berries – blueberries, strawberries, cherries or raspberries. You could also stir a few berries into the cheesecake mix before it chills in the fridge.
To make individual cheesecakes, place a little of the biscuit mixture into individual glasses. Top with the mascarpone topping and chill. Top with your favourite berries.