Ginger Cheesecake (v) Recipe

Prepare tin and base

Line the base of a 22–24 cm (9-inch) springform tin with parchment and lightly grease the sides.

Place the crushed biscuits, ground ginger and caster sugar in a bowl and mix to combine.

Stir in the melted butter until the crumbs are evenly moistened and hold together when pressed.

Press the mixture evenly into the base of the prepared tin using the back of a spoon or the base of a glass to make a compact layer. Chill in the fridge while you make the filling (about 15–20 minutes).

Bloom gelatin/agar

Put the gelatin powder into a small bowl with the cold water. Let sit 5–10 minutes until swollen. If using agar-agar, sprinkle over water and follow packet instructions (bring to a brief simmer to dissolve).

Warm the bloomed gelatin gently: place the bowl over a pan of barely simmering water or microwave for 8–10 seconds until dissolved. Do not boil. For agar, make sure fully dissolved and hot but not boiling.

In a large bowl, beat the room-temperature cream cheese until smooth and lump-free using a hand mixer or stand mixer on low speed (about 2 minutes). Scrape down the sides.

Add caster sugar and light brown sugar and mix until combined and creamy, about 1–2 minutes.

Mix in the finely grated fresh ginger, ground ginger, lemon juice and vanilla extract until evenly distributed.

Slowly pour in the warmed dissolved gelatin while mixing on low speed, then gradually add the double cream (or coconut cream) and continue to mix until silky and smooth. Taste and adjust ginger/lemon if desired.

Pour the filling over the chilled biscuit base and smooth the top with an offset spatula. Tap the tin gently on the counter to release any air bubbles.

Cover and chill in the fridge for at least 4 hours, preferably overnight, until set. If using agar-agar, the set will be quicker (about 2–3 hours) but still chill for best texture.

Make the toffee

Place the light brown sugar and butter in a small heavy-based saucepan over medium heat. Stir constantly until the butter melts and the sugar dissolves and bubbles (do not let it burn), about 3–4 minutes.

Carefully add the double cream (warm it a little first to avoid splatter) and golden syrup if using. Stir constantly until smooth and slightly thickened, about 2–3 minutes. Remove from heat and stir in the sea salt.

Let the toffee sauce cool to warm (not hot) before pouring over the set cheesecake, otherwise it may melt the filling.

Once the cheesecake is set, spoon the toffee sauce over the center, allowing it to gently run toward the edges. Smooth or swirl lightly with a spatula.

Make the icing

Put the sieved icing sugar and ground ginger into a small bowl. Add the lemon juice or water ½ teaspoon at a time and stir until you reach a thick but pourable consistency. It should hold shape briefly before smoothing out.

Drizzle or pipe the ginger icing over the toffee-topped cheesecake in a decorative pattern. Allow icing to set about 20–30 minutes.

Scatter chopped crystallised ginger and extra crushed biscuits over the top or around the edge for texture and presentation.

Run a warm knife around the edge of the springform tin if needed, release and transfer to a serving plate. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.

Serve chilled or at cool room temperature. Store leftovers covered in the fridge for up to 4 days (or up to 3 days for vegan versions with coconut cream). Reheat leftover toffee slightly before serving if desired.