- 200 g ginger biscuits
- 3 T unsalted butter, melted
- 750 g good-quality cream cheese
- 3 free-range eggs, beaten
- 55 g caster sugar
- 2 T Woolworths ginger preserve, finely chopped
- 1 T vanilla extract
- 1 cup cream
- 120 g dark chocolate, finely chopped
Preheat the oven to 150°C.
Finely crush the biscuits in a food processor, then add the melted butter and mix. Press the mixture into the base of a greased 20 x 30 cm rectangular baking tin.
Place the cream cheese, eggs, sugar, ginger preserve and vanilla extract in the bowl of a food processor. Process until smooth, then pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 50 minutes, or until set. Remove from the oven, allow to cool slightly, then chill for 2 hours.
Heat the cream in a saucepan and add the chocolate. Stir until melted, then allow to cool, stirring occasionally, before pouring over the chilled cheesecake in an even layer. Smooth and chill for a further hour. Loosen the edges and sides with a warm knife, slice into bars and serve.
Cook's note: I love this cheesecake, which has a lovely bitterness from the dark chocolate. If you prefer it sweeter, use shortbread and milk chocolate instead.