Votes : 1 Ingredients:
For the Base:
50 Gingernut biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
1 Teaspoon freshly grated ginger
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
1 Teaspoon of grated ginger
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
2/3 Cup crystalised ginger minced
Stem ginger in syrup, chopped, for decoration
White and dark chocolate curls for decoration
Method:
1. This should be made the day before use. Pre heat the oven to gas mark 3 or about 160 C then line the outside of a large spring form cake tin with tin foil making sure it is water proof
2. Process the ginger biscuits, caster sugar, 1 teaspoon grated ginger to form crumbs then in a bowl, combine the crumbs and melted butter
3. Line the base of the tin with crumb mixture flattening with your hands and making sure it is even then cover and put in the fridge while you prepare the filling
4. Stir the white chocolate on top of a double boiler until melted, keep it warm
5. Using an electric beater on the lowest setting, beat cream cheese and sugar until fluffy (about 3 minutes, add the eggs one at a time beating in after each addition then stir in vanilla essence, grated ginger, 1 teaspoon of ginger syrup, double cream, flour and melted white chocolate. Finally stir in the crystalised ginger
6. Transfer the filling to the tin on top of the ginger crust then place in a roasting dish and fill half way up with hot water and bake in the oven for approximately 90 minutes until nicely golden and firm
7. Cool for one hour on an ice bath then remove the cake from tin smoothing the sides if required. Once completely cool, Drizzle with some syrup from the ginger jar, grate some blobs of ginger from the syrup and sprinkle on top then sprinkle some white and dark chocolate curls on the top and put in the fridge overnight.
For the Base:
50 Gingernut biscuits
6 ½ Tablespoons melted unsalted butter
2 Tablespoons Caster Sugar
1 Teaspoon freshly grated ginger
For the Filling:
1kg cream cheese at room temperature
¼ Cup caster sugar
1 Teaspoon of grated ginger
1 Tablespoon Vanilla essence
1.5 tbsp plain flour
4 large eggs
2tbsp double cream
450g white chocolate
Advertisement:
2/3 Cup crystalised ginger minced
Stem ginger in syrup, chopped, for decoration
White and dark chocolate curls for decoration
Method:
1. This should be made the day before use. Pre heat the oven to gas mark 3 or about 160 C then line the outside of a large spring form cake tin with tin foil making sure it is water proof
2. Process the ginger biscuits, caster sugar, 1 teaspoon grated ginger to form crumbs then in a bowl, combine the crumbs and melted butter
3. Line the base of the tin with crumb mixture flattening with your hands and making sure it is even then cover and put in the fridge while you prepare the filling
4. Stir the white chocolate on top of a double boiler until melted, keep it warm
5. Using an electric beater on the lowest setting, beat cream cheese and sugar until fluffy (about 3 minutes, add the eggs one at a time beating in after each addition then stir in vanilla essence, grated ginger, 1 teaspoon of ginger syrup, double cream, flour and melted white chocolate. Finally stir in the crystalised ginger
6. Transfer the filling to the tin on top of the ginger crust then place in a roasting dish and fill half way up with hot water and bake in the oven for approximately 90 minutes until nicely golden and firm
7. Cool for one hour on an ice bath then remove the cake from tin smoothing the sides if required. Once completely cool, Drizzle with some syrup from the ginger jar, grate some blobs of ginger from the syrup and sprinkle on top then sprinkle some white and dark chocolate curls on the top and put in the fridge overnight.
