Ginger Cheesecake Recipe

275 g/10 oz ginger biscuit (cookie) crumbs
100g/4 oz butter or margarine, melted
225 g/8 oz/1 cup cream cheese

150 ml double (heavy) cream
100g/4 oz caster (superfine) sugar
15 ml/1 tbsp chopped stem ginger

15 ml/1 tbsp brandy or ginger syrup

2 eggs, separated
Juice of 1 lemon
15 ml/1 tbsp powdered gelatine

Method:

Stir the biscuits into the butter. Mix together the cream cheese, cream, sugar, ginger and brandy or ginger syrup. Beat in the egg yolks. Put the lemon juice into a small pan and sprinkle over the gelatine. Leave to soak for a few minutes, then dissolve over a gentle heat. Do not boil. Whisk the egg whites into soft peaks. Stir 15 ml/ 1 tbsp thoroughly into the cheese mixture. Carefully fold in the remainder. Pour half the mixture into a lightly greased 900 g/2 lb loaf tin (pan). Sprinkle evenly with half the biscuit mixture. Add another layer of the remaining cheese and biscuit mixtures. Chill for several hours. Dip the tin in boiling water for a few seconds, then cover with a plate and turn out ready to serve.