Twice baked ginger cheese cake recipe

Ingredients

• 55 g butter, melted
• 175 g ginger biscuits, crushed
• 350 g soft cheese
• 175 g caster sugar
• 1 egg, beaten
• 1 1/2 tsp ground ginger
• 150 ml soured cream
• 75 g caster sugar
• 1/2 tsp ground ginger

Method

1. Heat the oven to 180°C and grease a 22cm cake tin with a little of the melted butter.
2. Combine the crushed ginger biscuits with the remaining melted butter, then press the mixture across the base of the tin.
3. Beat the soft cheese with 175g caster sugar, the egg and 1½ teaspoons ground ginger. Spread this filling over the biscuit base and bake for 25 minutes, until set.
4. Mix the soured cream with the remaining 75g caster sugar and ½ teaspoon ginger.
5. Spread the soured-cream mixture over the baked cheesecake. Switch off the oven, return the tin to it for 5 minutes, then cool and refrigerate.