GINGER AND CURD BAKED CHEESECAKE

This is a superb baked cheesecake with the delicious addition of Evansdale fresh curds and a hint of ginger.

Makes 12-15 slices

150g gingernuts

75g butter, melted, plus extra for greasing

500g cream cheese

500g fresh curds (Evansdale)

4 eggs

250g icing sugar

Finely grated zest of 2 lemons

1 tsp vanilla extract

1 Tbsp custard powder

Icing sugar for dusting

Method

Preheat oven to 170C – not fan bake

Grease a 24cm spring-clip cake tin and line the base with baking paper.

Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter.  Press the biscuits mixture into the base of the tin and cook in the preheated oven for 5 minutes.  Remove from the oven and leave to cool.

Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency. Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre.  Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.

Remove the cheesecake from the tin and place it on a serving plate.  Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!