A deliciously creamy and spicy festive treat.

INGREDIENTS
250g Ginger Biscuits
100g Butter
200g Full Fat Cream Cheese
50g Icing Sugar
100ml Double Cream
2 tsp Ground Ginger
Canny little gingerbread figures to decorate (you can make your own or cheat, like I did, and use shop bought)

METHOD
Ground the biscuits and melt the butter. Combine together well then press the mixture firmly in to lined springform tin. I’ve used a 6” round tin but you can use a 7” or even 8” (your layers will just be thinner).
Pop the tin in to the freezer to firm up the base. While the base is setting, make the filling. In a bowl, stir together the cream cheese, icing sugar and ground ginger. In a separate bowl, whisk the double cream until it thickens and peaks hold. Combine the whisked double cream with the ginger cream cheese mixture. Take the chilled base from the freezer and add the filling. Smooth the top and pop the tin in to the fridge. It’ll take at least 4 hours to set completely. Once chilled, remove from the fridge and run a knife around the edge in between the cheesecake and the tin. Carefully remove the cheesecake from the tin. I’ve decorated the cheesecake with ginger biscuit crumbs, swirls of whipped cream and gingerbread figures but it’s entirely up to you how you decorate yours. Store the cheesecake in the fridge. It’ll be good for up to 3 days (if it lasts that long!)

This is a pretty simple recipe thats good to involve older children. Evie (10 years old) really enjoyed crushing the biscuits and whisking the double cream. Fancy giving it a go? Let me know in the comments how you find it.