Individual ginger cheesecake

Ingredients

• 18 ginger biscuits, crushed
• 1 tbsp butter, melted
• 700 g soft cheese
• 8–10 pieces stem ginger in syrup, chopped
• Extra stem ginger and syrup, to serve
• Chocolate truffles, to serve

Method

1. Combine the biscuit crumbs and melted butter, then press the mixture firmly into individual chef's rings.
2. Mix the soft cheese with the chopped stem ginger and enough syrup to taste.
3. Spoon the filling over the biscuit bases and refrigerate for at least 4 hours.
4. Remove the rings and garnish with sliced ginger and grated chocolate truffle.