What you really really want are these dishes laced with ginger that will give your tastebuds a tingle
Individual treats: Ginger cheesecakes
- 150g (5½oz) gingernut biscuits, finely crushed
- 150g (5½oz) butter, melted
- 200ml (7fl oz) double cream
- 400g (14oz) full-fat cream cheese
- 4tbsp ginger syrup (from a jar of stem ginger)
- Finely grated zest and juice of ½ a lemon
- 8 pieces of stem ginger finely chopped
For the stem ginger drizzle
- 8tbsp ginger syrup
- 1tbsp soft brown sugar
- 4 pieces of stem ginger, very finely chopped
Place four chef’s rings (9cm/3½in diameter, 5cm/2in deep) on a non-stick baking sheet. Mix the crushed biscuits with the melted butter and press into the bases of the rings. Chill for approximately 1 hour. Lightly whip the cream and mix in the cream cheese, ginger syrup, and lemon zest and juice.
Add the chopped stem ginger and mix in thoroughly. Spoon onto the biscuit bases and spread evenly over the surface. Chill for 6-8 hours or until firm. Meanwhile, make the ginger drizzle by placing the ginger syrup and sugar in a small saucepan and bringing to the boil.
Reduce the heat to low and cook for 3-4 minutes or until the sugar has dissolved and the syrup slightly thickened. Cool, stir in the chopped stem ginger and chill until ready to serve. Place the cheesecakes on serving plates and carefully remove from the rings. Drizzle over the ginger syrup and serve.
Read more: http://www.dailymail.co.uk/femail/food/article-2279202/Ginger-spice-Stem-ginger-cheesecakes-recipe.html#ixzz2LYXQPpyB
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