Source The English Kitchen
|200 g finely crushed||ginger flavoured biscuits|
|60 g melted||unsalted butter|
|1/2 tsp||ground cinnamon|
|500 g||cream cheese|
|124ml (1/2 cup)||golden syrup|
|2T superfine||caster sugar|
|2 large, lightly beaten||eggs|
|1/4 cup finely chopped||candied ginger|
|125 ml (1/2 cup) lightly wipped||whipping cream|
|125ml (1/2 cup)||whipping cream|
|2 t||caster sugar|
|1/4 cup thinly sliced||candied ginger|
1. The ingredients above are broken into sections for the crust (1-3), filling (4-9), and topping (10-12).
Pre-heat the oven to 170*C/325*F. Lightly grease a 9 inch square baking tin and line with some baking paper, leaving the paper hanging over the edges so as to make the squares easier to lift out when you go to serve it.
2. Combine the biscuit crumbs for the crust, along with the butter and cinnamon. Press into the base of the tin. Pop into the refrigerator to chill for 30 minutes, or until firm.
3. Beat the cream cheese, golden syrup and sugar for the filling with an electric whisk until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Fold in the ginger and the lightly whipped cream. Pour over the base. Bake in the heated oven for about 25 minutes, or until just set. Turn off the oven heat and allow to cool in the oven, with the door propped slightly ajar.
4. Beat the cream for the topping together with the sugar, until soft peaks form. Spread over the cooled cheesecake base. Pop into the refrigerator and chill for several hours before serving. To serve, cut into squares and top each square with some of the sliced candied ginger. Delicious!