Saturday, 5 January 2013

White Chocolate & Ginger Cheesecake Bars

White Chocolate Ginger Cheesecake Bars

For the base

300g ginger nuts
50g unsalted butter
½ tsp ground ginger
2tbsp preserved ginger, finely chopped
pinch of salt

For the filling

200g white chocolate, broken up
200g mascarpone
200g cream cheese
For the syrup
30g unsalted butter
40g dark brown sugar
1tbsp golden syrup
½ tsp ground ginger
2bsp preserved ginger, finely chopped


1. For the base, crush the biscuits with a rolling pin or in a food processor and mix in the butter, ground ginger, preserved ginger and salt. Once well combined, press into the bottom of a 20x30cm pan and refrigerate.

2. For the filling, melt the chocolate in a heatproof bowl over a pan of gently simmering water. In a separate bowl, soften the mascarpone and cream cheese. Mix in the white chocolate and pour the filling into the biscuit base. Return to the fridge for at least 8 hours.

3. For the syrup, heat the butter, sugar and syrup in a saucepan. Once melted, stir in the ground and preserved ginger.

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