Ginger and Syrup Cheesecake

Recipe by Gardening Girl
READY IN: 30mins


  • 4
    digestive biscuits
  • 1
    tablespoon butter, softened
  • 10 12
    ounces cream cheese (full fat)
  • 4
    pieces ginger in syrup, 2 finely chopped, 2 halved, plus
  • 4
    tablespoons ginger syrup, from the jar
  • 3
    tablespoons dark chocolate (grated)
  • sugar, twists (optional)


  • Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
  • Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
  • Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
  • To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
  • To serve, garnish with a sugar twist.