Stem Ginger & Apricot Cheesecake

Use a 23cm cheesecake or springform tin prepared with butter

1. Preheat the oven to 150C (135C for fan assisted ovens)
2. Roughly break up the stem ginger biscuits and put them into a food processor until finely ground
3. Melt the butter in a pan and pour into the food processor whilst the motor is running
4. Press the biscuit mixture into the base of the cake tin using the back of a tablespoon to flatten and compress it.
5. Place in the refrigerator to cool and set whilst you make the cheese mixture
6. Add the cream cheese, sugar and vanilla extract into a mixing bowl and beat on a slow speed until you have a smooth, thick mixture
7. Add one egg at a time, continuing to mix as you go. Ensure all the ingredients are fully combined
8. Turn the mixer speed up a notch for a lighter, fluffier texture but take care not to overmix as the cream cheese will split
9. Spoon the mixture onto the chilled base
10. Wrap the base of the tin in foil to prevent any water entering
11. Place your tin on a deep baking tray and fill the tray with water to about two-thirds of the way up the cake tin
12. Bake for 30 – 40 minutes or until golden brown but still wobbly in the centre
13. Leave in the tin to cool fully

1. If you want your glaze to drip enticingly down the side of your cheesecake, remove it from the tin first. For a more precise look, leave it in the tin to glaze
2. Empty the apricot preserve into a saucepan
3. Warm on a low heat until runny and pourable
4. Gently smooth the glaze over the top of the cheesecake (for a precise look) or pour over the top and down the sides for a different look
5. If you haven’t already, remove the tin, cover the cheesecake and refrigerate overnight

For a final finishing touch, decorate with your choice of ground nuts, crystallised ginger pieces, fresh fruits or piped cream.