Chocolate/Ginger Cheesecake
Indulge in a decadent and velvety Ginger Dark Chocolate Cheesecake that combines the warmth of stem ginger biscuits with the rich flavors of dark chocolate. Each bite offers a harmonious mix of creamy mascarpone and tangy fromage frais, making this dessert a delightful treat for any occasion. Sprinkle with a dusting of icing sugar to add a touch of sweetness to this luscious cheesecake.
— Constant Cookbook
Ingredients
- 25g Unsalted Butter
- 150g Stem Ginger Biscuits
- 250g Marscapone
- 200g Fromage Frais
- 2 large Eggs
- 35g Caster Sugar
- 150g Dark Chocolate (With Ginger)
- Icing Sugar (To Dust)
Instructions
- Melt the butter and mix with the crushed biscuits. Pour into the baking tin and flatten.
- Cook in the oven at 190 for 10 minutes, then remove and allow to cool.
- Mix together the mascarpone and fromage frais until smooth.
- Add the eggs and sugar and whisk together.
- Melt the chocolate in a bain marie and then gently fold into the mascarpone mix.
- Pour over the biscuit base and cook in the oven at 190c for 1hr 15 minutes.
Yield
Makes 1 cake
Comments
No comments found.