LOVE SWEET LOVE

CANDIED GINGER CHEESECAKE

‘I absolutely love the flavour of this baked cheesecake; the ginger has a lovely warming presence from the base to the filling (and even the topping).’

SERVES 12 TIME: 1 HOUR + 4 HOURS REFRIGERATION

BASE

• 250g ginger biscuits, finely crushed
• 75g butter, melted

FILLING

• 750g cream cheese, softened
• 2 tbsp ginger syrup, from store-bought ginger preserve
• 1 tsp vanilla essence
• 1 tbsp cake flour
• ¾ cup sugar
• 4 extra-large eggs
• ½ cup sour cream
• 75g candied ginger pieces, chopped

TOPPING

• 1½ cups sour cream
• 2 tbsp sugar
• 2 tbsp ginger syrup, from store-bought ginger preserve
• 1 tsp vanilla essence

TO DECORATE

• 4 figs; sliced chocolate-coated ginger, as desired; ginger preserve in syrup, as desired

1. Preheat a Thermofan oven to 160°C. Prepare a 22cm round springform baking tin by greasing it with non-stick cooking spray and lining it with baking paper.

To make the base, combine the crushed biscuits and butter in a mixing bowl. Press it into the bottom of the prepared baking tin and bake in the