A sophisticated cheesecake. If you like, you can add a little more brandy to the cheesecake filling.
Cake tin needed: a 20cm (8in) loose-based cake tin or springform tin
for the base
100g (4oz) ginger biscuits
50g (2oz) butter
25g (1oz) demerara sugar
for the cheesecake
100g (4oz) plain chocolate (39 per cent cocoa solids)
15g (½oz) sachet powdered gelatine
3 tbsp cold water
2 large eggs, separated
50g (2oz) caster sugar
100g (4oz) full-fat soft cheese
150ml (¼ pint) soured cream
4 tbsp brandy
about 25g (1oz) fresh ginger, finely chopped
to decorate
150ml (¼ pint) pouring double cream, whipped
a few slices of stem ginger
Step one Lightly grease the tin.
Step two Put the biscuits into a plastic bag and crush finely with a rolling pin. Melt the butter in a medium-sized pan. Remove the pan from the heat and stir in the biscuit crumbs and sugar. Press into the prepared tin and leave to set.
Step three To make the cheesecake filling, melt the chocolate gently in a bowl set over a pan of hot water, stirring occasionally. Allow to cool slightly.
Step four Sprinkle the gelatine over the measured water in a small bowl and leave for 10 minutes to ‘sponge’. Stand the bowl in a pan of gently simmering water until the gelatine has completely dissolved. Leave to cool slightly.
Step five Beat together the egg yolks, sugar and cheese in a large bowl. Add the soured cream and cooled chocolate. Stir in the dissolved gelatine. Whisk the egg whites until frothy and fold into the cheese mixture along with the brandy and chopped fresh ginger. Pour onto the biscuit base and chill in the fridge to set.
Step six When set, carefully remove the cheesecake from the tin before decorating with whipped cream, chocolate curls and slices of stem ginger.