- 200g ginger-flavoured biscuits, finely crushed
- 60g butter, melted
- ½ tsp ground cinnamon
- 500g cream cheese
- 125ml golden syrup
- 2 tbsp sugar
- 2 eggs
- 110g crystallised ginger (½ finely chopped, ½ sliced)
- 250ml cream (35%)
- 2 tsp sugar, extra
Preheat oven to 170C. Lightly grease a 20x30cm baking in and line with backing paper, leaving the
paper hanging over the two long sides.
Combine the biscuits, butter and cinnamon. Press into the base of the tin. Refrigerate for 30mins
or until firm.
Beat the cream cheese, golden syrup and sugar until light and fluffy. Add the eggs, one at a time.
Beat the mixture well after each egg is added. Beat the cream until soft peaks are formed. Fold in
½ of cream and ½ of ginger (finely chopped) into the cheesecake mixture.
Spread the cheesecake mixture over the base and bake for 25mins or until just set. Turn off the oven
and cool with the door ajar. Remove from the tin and trim the edges.
Beat the extra sugar into the remaining ½ cream. Spread over the cheesecake. Decorate with
remaining ½ ginger, sliced. Using a hot dry knife, cut into three strips lengthways and then cut each
strip into eight pieces.