91Èȱ¬

Serves 10-12

For the base

200g gingernut biscuits

50g macadamia nuts

100g unsalted butter, plus extra for greasing

For the filling

500g mascarpone cheese

350g cream cheese

2 tablespoons corn flour

1 teaspoon ground ginger

100g icing sugar

2 eggs

200ml double cream

50ml ginger syrup (from jar of stem ginger)

Ìý

For the topping

200ml double cream

2 tablespoons icing sugar

200g macadamia nuts, toasted

4 pieces of stem gingerÌý

Method

Preheat the oven to 160℃ (325℉), gas mark 3. Grease and line a 20cm (8inch) round loose bottomed tin.

First make the base. In a food processor, blitz the biscuits and macadamia nuts until fine. Add the melted butter and blitz again until all the crumbs are coated in butter. Tip the base mixture into your prepared tin and distribute it evenly across the base. Press it down firmly into the base using the back of a spoon. Refrigerate the base while you make the filling.

To make the filling, beat the mascarpone, cream cheese, cornflour, ginger and icing sugar together in a large bowl. Once the mixture is very smooth, add the eggs and mix again. Stir in the cream and ginger syrup. Pour the mixture on top of the chilled base.

Bake for 50-60 minutes – you are looking for aÌý light golden colour and the filling to be just about set, with a small wobble in the middle. Turn off the oven, prop the oven door open with a wooden spoon so that it remains ajar and leave the cheesecake to cool in the oven for 1 hour, then transfer to a wire rack and leave to cook completely. By doing this, it is less likely to crack or split in the middle. Once cool, chill in the fridge. Remove from the tin when chilled and ready to serve.

Just before serving, softly whip the cream and sugar together then spread the mixture over the top of the cheesecake. Decorate with the toasted nuts and ginger.