Strawberry and ginger cheesecake

Serves: 8

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Total Time: 30

Prep Time: 30

• 200 gram(s) gingersnap biscuits, finely crushed
• 100 gram(s) (31/2oz) butter, melted
• 500 gram(s) (1lb 2oz) sweet ripe strawberries
• 1 tablespoon(s) powdered gelatine
• 400 gram(s) cream cheese, softened
• 125 gram(s) caster sugar
• 1 tablespoon(s) lemon juice
• 4 piece(s) stem ginger, finely chopped, and
• 2 tablespoon(s) ginger syrup from the jar
• 250 ml double cream
• For the topping
• 1  x 35g (11/4oz) pack Red Quick Gel
• 25 gram(s) caster sugar

Method

1. Line the sides of a 22cm (81/2in) spring-form cake tin with non-stick baking parchment. Mix the biscuits and butter together. Use to line the base of the tin, pressing down firmly to make an even base. Cover and chill for 30 minutes.
2. Blend half the strawberries until smooth, then bring to the boil in a saucepan. Remove from heat; add gelatine. Stir until dissolved then cool.
3. Beat the cheese and sugar until smooth, stir in the lemon juice, stem ginger and ginger syrup. Whisk the cream until softly peaked and fold in. Add the berry purée and fold. Pour into the tin and refrigerate for 3- 4 hours.
4. Slice the remaining strawberries and arrange on top of the cake. Place the Quick Gel in a small saucepan with 200ml (7fl oz) cold water and the sugar. Bring to the boil while stirring. Set aside to cool and thicken for 5-6 minutes. Spoon over the sliced strawberries and chill for 3-4 hours until firm. Photographs Peter Cassidy; food styling Sunil Vijayakar

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