Cooking with Fudge & James

Gluten Free Chocolate & Ginger Cheesecake

Clare from Fudge & James shares her Chocolate and Ginger Cheesecake recipe. She adds this cheesecake is as easy to make as it is spectacular! If you aren’t a fan of ginger you can swap the ginger syrup and ginger pieces out for another flavour such as fruit syrup and fresh or dried fruit, coffee or hazelnut syrup and crushed hazelnuts, lemon zest, white chocolate or crushed meringues… let your imagination run wild! Read more about Clare in our TGFC Producer Spotlight. 

Ingredients

• 500g full fat cream cheese (I use Philadelphia) at room temperature
• 500 mls cream chilled
• 1 teaspoon good quality vanilla paste (it really makes a difference)
• 150g caster sugar
• 100ml ginger syrup
  

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Method

1. Blitz the biscotti in a food processor until they are a fine powder.
2. Melt the butter in a saucepan/microwave and add the biscotti crumbs. Press into a 24cm spring form cake tin and chill in the fridge for at least 30 minutes.
3. While the base is chilling, beat the cream cheese, sugar and vanilla until very soft. Ideally the cream cheese should be at room temperature, but if you get it out of the fridge just beat it for an extra minute to soften it up. For best results I use the paddle attachment of a stand mixer.
4. In a separate bowl whip the cream to soft peaks.
5. When the cream is whipped, gently fold the cream into the cream cheese mixture with a large spoon or spatula until fully incorporated.
6. Next, make the chocolate ganache. Heat the cream in a pan/microwave until it is too hot to touch - but not boiling. Pour this over the chocolate (broken into chunks) and stir until the chocolate melts and you have a smooth, thick ganache and then leave to cool slightly until just slightly warm but not so hot it will melt the cheesecake mixture but still liquid enough to drizzle.
7. Spread the cheesecake mixture onto the base and smooth the top.
8. Drizzle the cooled chocolate ganache in rough vertical lines over the cheesecake and then take a knife or toothpick and drag across the lines horizontally to create the rough feathered effect with the chocolate.
9. Return to the fridge and leave to set for at least 4-6 hours.
10. Decorate with the chopped chrystalised ginger and crushed extra biscotti right before serving to make sure the crushed biscotti are nice and crunchy.

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