Ginger and Muscovado Cheesecake

Name: Ginger and Muscovado Cheesecake
Yield: Serves 8-10
Ingredients: 200 g (7 oz) light brown muscovado sugar; 1 tsp vanilla extract; 25-50 g (1-1¾ oz) pecans, to decorate; 4 eggs, separated; 300 ml (½ pint) soured cream; 500 g (1 lb 2 oz) full-fat cream cheese; 175 g (6 oz) ginger nuts; 75 g (2¾ oz) butter, plus extra for the tin; zest of 2 limes, finely grated; 5 pieces of preserved stem ginger in syrup, finely chopped

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

This baked cheesecake is so delicious, sweetened with butterscotchy muscovado sugar and flavoured with ginger, lime and vanilla.

Ingredients

175 g (6 oz) ginger nuts
75 g (2¾

Dessert
Preserve
Vegetarian
Drinks
Gluten-free

Method

Preheat the oven to 200°C/400°F/gas mark 6. Put the gingernuts in a food processor and whizz to turn them into crumbs. Transfer to a bowl. Melt the butter and mix with the biscuit crumbs. Press the buttered crumbs into the bottom of a