|Not the prettiest, but it was darn tasty!|
I love cheesecake and usually stick to my chai baked one, but this time wanted to have the flavours reflect the wintery months. Honey, lime and ginger was the winning combination as this is what you need when you start to feel a bit poorly - and they are a tasty trio.
Topped with honey and fresh ginger syrup for extra oomph.
325g butter keks smashed to within an inch of their lives
150g butter, melted
2 1/2 tblsp ground ginger
500g cream cheese(room temp)
4 eggs (room temp)
250ml cream(room temp)
zest of 2 limes and the juice of one
1tsp vanilla extract
2 tblsp plain flour
thumb sized piece of ginger
2 tblsp honey
-Preheat the oven to gas mark 4. Line a loose bottomed, deep, round tin with paper and set aside.
-Make the buttery biscuit base: Pour the butter in to the smashed biscuits, oats and ginger powder and mix well. Tip in to the tin and press down firmly so it is tightly packed. Cover and refrigerate until needed.
-beat the cream cheese then add in the sugar and beat for a few minutes. Add in the honey and cream and whisk together until smooth.
-Add the eggs, zest, juice and vanilla and carefully whisk in. Sieve the flour over the top and gently fold. Try not to incorporate too mach air. Carefully bang the bowl on the kitchen side to remove large air bubbles.
- pour on to the prepared biscuit base. Bake for around an hour. It should rise up, nice and puffy, slightly brown around the edges and still have a wobble in the center. After an hour, turn off the oven and leave inside. Then after another hour, open the door and leave it for another hour. So 3 hours in total. You basically want to let it cool down as slowly as possible.
-to make the syrup, grate the ginger, squeeze the juice in to a small pan and put the ginger in too. Add the honey and a little water. Boil for a few minutes till thickened. Cool and pour over the cooled cheesecake!
Slice and munch.