Ingredients
Base:
200g Ginger Biscuits
100g Butter
Filling:
600g Full Fat Cream Cheese
150ml Soured Cream
175g Icing Sugar
½ tsp Vanilla Extract
100ml Double cream
Method:
· Start by greasing and lining a 20cm (8”) spring form cake tin
· Finely crush the ginger biscuits and then gently melt the butter and stir it into the crushed biscuits
· Using the back of a spoon press the biscuit mixture into the base of the cake tin – try and keep it as level as you can
· Place in the refrigerator to firm up whilst you prepare the filling
· For the filling place the cream cheese and soured cream into a large mixing bowl
· Beat together until smooth and well combined
· Sift the icing sugar into the cream cheese mixture, add the vanilla extract and mix to combine
· In a separate bowl whisk the double cream until thick and billowy
· Add the Devnaa Chai Masala Drinking Chocolate to the cream and continue to whip for a few more seconds until soft peaks form
· Gently fold the whipped cream into the cream cheese mixture until well combined
· Pour the filling over the base and level the surface using a palette knife or the back of a spoon
· Leave to set in the refrigerator overnight
· To serve, run a knife around the edge of the cheesecake to separate it from the cake tin
· Unclip the spring form tin and ease the cake out gently
· Use a knife dipped in hot water to cut the slices and serve sprinkled with grated chocolate or drizzled with melted chocolate.
