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Ginger and Brandy Cheesecake




Source of Recipe


Sainbury's


List of Ingredients




For the base:
200g ginger biscuits, crumbed
65g butter, melted

For the filling:
375g Quark
325g JS Creamery lite
4 medium size eggs
4 x 15ml spoons honey
4 x 15ml spoons brandy
2 x 15ml spoons root ginger, finely grated
pinch salt

For the glaze:
2 x 15ml spoons cornflour
175ml orange juice
2 x 15ml spoons honey
1 x 15ml spoon brandy
orange rind to decorate (optional)


Recipe



Preheat the oven to 180°C, 350°F, Gas Mark 4.

Mix together the biscuit crumbs and butter and press onto the base of a 25cm greased, loose bottomed spring form tin.

Whisk all the filling ingredients together until smooth. Taste for sweetness (you may like to add a little more honey).

Pour onto the crumb base and bake in the preheated oven for 35-40 minutes. The centre should be firm and the edges slightly brown. Leave to cool in the tin.

Remove the cheesecake carefully from the tin and place on a large plate.

To make the glaze; whisk the cornflour and orange juice in a small pan over a moderate heat until smooth and glossy. Then add the honey and brandy.

Spread evenly over the cheesecake and decorate with orange zest if required.