Ginger & Blueberry Cheesecake

Would also work well with roast rhubarb.

Try and make day ahead, if not early morning for dinner.

300g ginger biscuits (see recipe here Easy Ginger Biscuits)

140g butter

150g blueberries

1 tsp cornflour

25g sugar

600g cream cheese

125g thick yoghurt (Greek style)

Zest of 1 lemon

2 tsp ground ginger

2 eggs

2.5 tbs plain flour 

Preheat oven to 200C (180C fan)

Line a 23-25cm spring form tin, allow the paper to come up the sides a bit if you can. Melt the butter and blitz the biscuits in the food processor until crumbs, add the butter and blitz to combine. Tip into the lined tin and spread around as evenly as possible. Take a flat bottomed straight tumbler and use it to push the mix down as firmly as possible until even all over. Wrap a piece of foil around the outside of the tin so it comes at least half way up the tin, this is to catch all the melted butter which will piss out! Bake for 10 mins and then allow to cool. 

Mix the cornflour with 1 tbs cold water and put it, the blueberries and sugar into a small pan and stir. Warm in medium heat, increase heat once warmed though and boil for a minute and then stir well and remove from heat.

When the base is cool, mix together the cream cheese, yoghurt and eggs until smooth then add the lemon zest, ginger and flour and mix until well combined. 

Add half the mix to the base, followed by dotting half of the blueberry mix over the top. Then add the remaining mix and dot the rest of the blueberry mix on top and swirl with a knife to make ripples. 

Bake for 10 mins (keep that foil on the outside) and then reduce the temperature to to 110C (95C fan) and bake for 45-50 mins. Check to see if done, it should be fairly solid on the outer 3-4cm with a wobble still on the inside. Turn the heat off and keep the door closed with the cheesecake inside for an hour, then wedge the door open with a wooden spoon and allow to fully cool. Then finally chill overnight if possible, if not min 3h before serving.

Warm a metal pallet knife in hot water and loosen the sides of the cake from the tin. You should be able to then lift the cake form the base and peel the paper off.

Easy Ginger Biscuits

110g butter

110 caster sugar

100g golden syrup

225g plain flour

2 tsp baking powder

3 tsp ground ginger

Preheat over to 180C (or 170C fan).

Put the butter, sugar and syrup in a pan and melt together (on number 5). Then add all the dry ingredients and stir to make a dough.

Allow to cool a couple of mins.

Put on the rolling mat and divide into 4. 

Roll each into a sausage about 3cm diameter and then chop into pieces and roll in the palm of your hands. Wants to be about the size of a small walnut. 

Grease non-stick baking sheet and put the balls on, leaving space between them for spreading. Will be about 20 for the first batch. Push down firmly on top of each one with a fork to flatten and rib it. 

Cook for 10 mins or a little longer if you want v crunchy. Take out and using a pallet knife put on cooling rack. Then do the next batch.