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Ginger Nut Cheesecake with a Berry Sauce

by Red Solace (follow)
Family (1410)      Dessert (1056)      Cheesecake (70)      Ginger Nut (1)     
This is a variation of a basic strawberry cheesecake recipe that I've made over the years. Thought I'd try it with a ginger nut base and different berries and it tastes delicious.



Preparation Time: 1 hour, plus overnight chilling
Serves: 8-10

Ingredients
For the base
250g ginger nut biscuits
100g unsalted butter

For the filling
600g cream cheese
100g icing sugar
1 tsp vanilla essence
280ml double cream

For the sauce
120g blueberries
120g raspberries
30g Icing sugar
150ml water

Method
Grease a 25cm loose-bottomed or spring form cake tin.
Place the biscuits in a plastic food bag and crush using a rolling pin. Transfer the crumbs to a bowl.
Melt the butter in a small pan then pour over the biscuits. Mix well.
Put the biscuit mixture into the cake tin pressing down with the back of a spoon to create an even layer. Allow to set in the refrigerator for at least 1 hour.



Whisk together the cream cheese and icing sugar until smooth.
Add the vanilla and double cream and continue to whisk until the mixture thickens.
Spread the mixture on top of the ginger nut base and smooth out.
Leave to set in the refrigerator overnight.



Pour the water into a small pan and add the majority of blueberries and raspberries, keeping a small amount aside for decoration.



Using a potato masher, mash the berries as much as possible.
Simmer, then gradually stir in the icing sugar. Continue to stir occasionally for 10 minutes.
Using a sieve, strain into a bowl. Use the back of a spoon to press as much juice through the sieve as possible.



Leave to cool then pop into the refrigerator for 30 minutes.
Cut a slice of cheesecake and pour the sauce over it.
Decorate with berries.

Categories
#Dessert
#Cheesecake
#Ginger Nut
#Family
I like this Recipe - 4
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