Ginger and orange syrup cheesecake

Ingredients

• 6 Digestive biscuits, crushed
• 20 g soft butter
• 350 g jar stem ginger in syrup
• 300 g full fat soft cheese
• ½ × 298 g can mandarin segments, drained
• Finely grated dark chocolate, to garnish

Method

1. Mix the digestive crumbs with the softened butter. Divide between four cooking rings and press down firmly.
2. Reserve eight thin slices of stem ginger. Finely chop the remaining ginger and mix it into the soft cheese with 5 tablespoons of ginger syrup and half the mandarin segments.
3. Spoon the filling into the rings and level the tops. Add grated chocolate, the reserved ginger and the remaining mandarin segments.
4. Chill for at least one hour, then remove the rings carefully before serving.