Ginger & Passionfruit Cheesecake

Name: Ginger & Passionfruit Cheesecake
Ingredients: 7/8 cup biscuits ginger, Tesco Finest all butter stem ginger cookies; 3 1/2 tablespoons Buttter; 1 tablespoon golden syrup; 1 3/4 cups cream cheese; 1 3/4 cups white chocolate; 5/8 cup sour cream; 2 eggs; 1 teaspoon vanilla essance; 6 pieces stem ginger; 1 gelatine sachet; 7 3/4 tablespoons hot water; 2 passion fruit; 6 3/4 tablespoons mango passion fruit juice

13 ingredients

16 steps

Ingredients

7/8 cup biscuits ginger, Tesco Finest all butter stem ginger cookies
3 1/2 tablespoons Buttter
1 tablespoon golden syrup
1 3/4 cups cream cheese
1 3/4 cups white chocolate
5/8 cup sour cream
2 eggs
1 teaspoon vanilla essance
6 pieces stem ginger
1 gelatine sachet
7 3/4 tablespoons hot water
2 passion fruit
6 3/4 tablespoons mango passion fruit juice

Directions

1

--- For the cheesecake base---
2

Put 200g of ginger biscuits inside 2 sandwich bags and smash with a rolling pin
3

Melt 50g of butter in a small saucepan on a low heat then add 1tbsp of golden syrup
4

Stir in the crushed biscuits then transfer the mixture into lined 20cm baking tin and push down firmly. Then leave to chill in the fridge
5

--- For the cheesecake ---
6

Pre heat the oven to 170*C
7

Suspend a glass bowl above a pan of simmering water. Chop the the 300g of white chocolate into small pieces then add to the bowl, stirring occasionally until it has fully melted and is runny & smooth.
8

In a large bowl gently whisk together the 400g cream cheese and 150ml of sour cream until well combined. Then stir in 2 eggs and 1tsp of vanilla essence followed by the melted white chocolate.
9

(Don't over whisk as you may introduce air bubbles to the mixture which can cause your cheesecake to crack. Its also a good idea to get your ingredients up to room temperature before you start)
10

Chop 6 pieces of stem ginger up into small pieces then stir into the mixture so they're evenly distributed
11

Pour the mixture on top of the biscuit base and smooth the top with a pallet knife if necessary
12

Cook in the oven for 40-45 minutes or until firm around the edge and just set in the middle. It should wobble slightly if shaken gently and will continue to set as it cools. Once the cheesecake has completely cooled in its tin, leave it to chill in the fridge
13

--- For the passionfruit glaze ---
14

Sprinkle the gelatine sachet on top of 115ml of hot water (70-80*C) and stir until completely dissolved. Gently heat in a water bath if necessary to get it to dissolve, but don't let it boil.
15

Scoop the insides out of the 2 passion fruit and mix with 100ml of mango and passion fruit juice. Stir in the gelatine liquid until completely combined
16

Carefully pour the glaze on top of the cheesecake making sure it does not spill down the sides of the cake. (You won't necessarily need to use all the glaze) Place the cheesecake in the fridge/freezer to help the glaze set.