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“Have not tried this yet, keeping it here for safe keeping. From James Martin and the BBC”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 digestive biscuits
  • 1 tablespoon butter, softened
  • 10 12 ounces cream cheese (full fat)
  • 4 pieces ginger in syrup, 2 finely chopped, 2 halved, plus
  • 4 tablespoons ginger syrup, from the jar
  • 3 tablespoons dark chocolate (grated)
  • sugar, twists (optional)

Directions

  1. Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
  2. Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
  3. Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
  4. To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
  5. To serve, garnish with a sugar twist.

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