For the ginger cheesecake filling
Line the base of an 18cm round loose bottomed tin with greaseproof paper or a reusable baking liner (I use these).
Chop the stem ginger (8 balls) into small pieces.
Crush the digestive biscuits (100g). Melt your butter (40g) and mix it with the crushed biscuits. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the topping.
Whip your cream (235ml) until it forms stiff peaks. In a separate bowl beat together the cream cheese (200g), caster sugar (85g) and ground ginger (5 tsp).
Add the cream cheese mixture and chopped stem ginger to the cream and fold together until the cream and cream cheese are combined and the stem ginger is evenly distributed through the mixture.
Remove the biscuit base from the fridge. Top the biscuit base with the ginger cheesecake mixture. Add a little at a time and push down to ensure there are no air bubbles.
Refrigerate for at least two hours (but it will be fine covered for a couple of days).
Before you're ready to serve, whip the double cream (100ml) until it forms stiff peaks. Fit a piping bag with a star nozzle (I use a JEM1B nozzle), fill the bag with the whipped cream and pipe eight swirls around the edge of the cheesecake.
Grate a little dark chocolate (I used about 10g) and sprinkle the grated chocolate over the whipped cream. Finish with some festive sprinkles.
Calories: 459kcal | Carbohydrates: 37g | Protein: 3.1g | Fat: 34.2g | Saturated Fat: 21g | Sodium: 121.7mg | Fiber: 1.1g | Sugar: 28.6g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.