This White Chocolate and Ginger Curd Cheesecake tastes as good as it looks, so this is one mid-afternoon slice of delight we'll be tucking into, especially as it's so simple to make. The Ginger Curd really adds a special touch and we guarantee you'll get rave reviews for serving this up.
- 75 g butter
- 150 g plain chocolate digestive biscuits, crushed
- 200 g good quality white chocolate
- 500 g Mascarpone cheese
- 315 g jar The English Provender Co. Luxury Ginger Curd
- Grated white chocolate or chocolate curls, to decorate
Method1 Melt the butter in a medium saucepan and stir in the biscuits. Press into the base of a 20 cm loose -bottomed round cake tin. Chill whilst preparing the filling.
2 Place the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until melted.
3 Place the Mascarpone in a bowl and whisk in the ginger curd until smooth. Whisk in the melted chocolate. Spoon over the base and chill for 1- 2 hours.
4 Carefully remove from the tin and decorate with grated chocolate or chocolate curls. Serve in slices
Prep TimePreparation time: 30 minutes, plus 1-2 hours chilling time
Nutrition InformationServes: 8
Like this? Why not check these other recipes out....
Mary Berry's Very Best Chocolate Fudge Cake Recipe
Blueberry Scones from London's Beverly Hills Bakery
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Coconut & Chocolate Layer Cake: Low GI recipe
Find out more about curds, chutneys and other afternoon tea treats here