Ginger and Milk Chocolate Cheesecake

Cheesecake is a classic that everyone should have in their culinary repertoire. I love making a no-fail baked lemon cheesecake but sometimes I feel like the classics should be chucked out the window and we should experiment with all sorts of flavours. In this spirit I decided to be a tad more adventurous and I ended up with this absolutely delightful recipe. I opted for milk chocolate because it doesn't give the cheesecake an overwhelmingly chocolate flavour and the fresh ginger brings through a zing of freshness, this is a guaranteed people pleaser.

Makes 6 small servings

Ingredients:

250g Mascarpone Cheese

1 Packet (200g) Ginger Biscuits

1 Slab of Plain Milk Chocolate

1 Teaspoon Fresh Grated Ginger

1/4 cup (60ml) White Sugar

1Teaspoon Lemon Juice

1 Egg White

4 Tablespoons Melted Butter

2 Tablespoons of Chocolate Chip Yoghurt

6 Short Glasses (to serve)

Method:

1. Using a rolling pin or any other appropriate utensil crush 3/4 of the packet of ginger biscuits into a rough crumb.

2. Place the crumbs into a bowl and add 3 teaspoons of the melted butter and mix into the crumbs until they are all moist.

3. Spoon approximately 2 tablespoons of the ginger biscuit crumbs into each of the serving glasses.

4. In a bowl add 230g of the mascarpone followed by the white sugar, lemon juice and fresh ginger. Using a whisk mix together until the mascarpone softens.

5. In a saucepan boil water on medium heat and top with an appropriately sized bowl to create a double boiler. Break the slab of chocolate into the bowl and melt, add a tablespoon of melted butter whilst the chocolate is melting. Stir until the chocolate is completely melted and has a smooth glossy texture. Remove the saucepan from the heat. Let the chocolate cool for approximately five minutes.

6. In a separate bowl whisk the egg white until stiff and soft peaks form.

7. Add the melted chocolate to the mascarpone and whisk until completely combined. '

8. Fold the egg white into the mascarpone mixture carefully.

9. Spoon 2 and half tablespoons of the mixture on to the ginger biscuit base. Cover with cling wrap and chill in the fridge for 4 hours.

10. When serving top with a teaspoon of chocolate chip yoghurt and a teaspoon of mascarpone. Garnish with half a ginger biscuit.

Enjoy!

*Keeps in the fridge for up to 3 days, and the longer it chills the better it tastes!*

#dessert #recipe #easy #foodie