Sarah Nelson's Special Strawberry and Ginger Cheesecake
Ingredients
½ bag of Grasmere Gingerbread® Crumbs
400g strawberries
2 balls of stem ginger, finely diced
100g white chocolate, chopped
300g full-fat cream cheese
½ tsp vanilla
Zest of ½ unwaxed lemon
1 tbsp Sarah Nelson’s Ginger Honey
200ml double cream
Jar of Sarah Nelson’s Strawberry & Ginger Conserve
Preparation
- Line a 9” springform tin with baking parchment, both the base and sides.
- Press the Grasmere Gingerbread® Crumbs into the tin and set aside in the fridge.
- Slice 150g of strawberries in half and arrange around side of tin, cut side down.
- Chop the remaining strawberries into small pieces and mix with the stem ginger.
- Melt the white chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave.
- Beat the cream cheese, vanilla, lemon zest and honey in a bowl. Once combined, stir in the chopped strawberries and stem ginger.
- Whisk the double cream until it forms light peaks.
- Fold the melted chocolate into the cream cheese mixture, then the double cream.
- Spoon the filling into the tin and spread, being careful not to disturb the strawberry halves. Place hearty spoonful’s of Sarah Nelson’s Strawberry & Ginger Conserve on top and use a knife to swirl around.
- Chill the cheesecake in the fridge for 6 hours or preferably overnight, until set.
- Decorate with extra strawberries and a sprinkling of Grasmere Gingerbread®