This gingerbread flavoured cheesecake makes it a special finale for a dinner party. The creamy banana filling with bits of ginger candy is really delicious and complements the ginger base beautifully.
I didn’t crush the biscuits finely for the base and this made it more interesting while eating it. The base was extra crunchy and tasty. I decorated it with leaves from my lime tree. Holly leaves will make it perfect at this time of the year.
A delightfully refreshing treat. This recipe was adapted from Fruit Fandango by Moya Clarke.
PREP: 40 minutes SERVES: 6-8
250 gms ginger cookies, crushed
6 tbsp butter
1 tsp cinnamon
¼ tsp mixed spice
1 tbsp vegetarian gelatin/Agar Agar
1 cup cream cheese
2/3 cup double cream
2 tbsp clear honey
2 tsp lime juice
2 tbsp candied ginger, chopped
1 Kiwi, peeled and sliced thinly
Lime/Holly leaves to decorate
Line the base of a 8 inch spring clip pan with parchment.
Melt the butter in a small pan. Add it to the crushed cookies along with the cinnamon and mixed spice and mix well. Press the crumbs evenly on to the base of the pan and up the sides. Allow to set for about 15-20 minutes.
Mash the bananas and mix them with the gelatin, cream cheese, cream, honey, lime juice and chopped candied ginger. Scoop this gently into the biscuit base. Refrigerate for 3-4 hours or overnight until set.
Decorate with the kiwi slices and leaves. I painted the leaves with a little egg white and sprinkled some icing sugar on it.