White Chocolate and Ginger Curd Cheesecake

  • 75g butter
  • 150g plain chocolate digestive biscuits, crushed
  • 200g good quality white chocolate
  • 500g mascarpone cheese
  • 315g jar The English Provender Co. Luxury Ginger Curd
  • Grated white chocolate or chocolate curls, to decorate

1. Melt the butter in a medium saucepan and stir in the biscuits. Press into the base of a 20 cm loose -bottomed round cake tin. Chill whilst preparing the filling.

2. Place the chocolate in a bowl set over a pan of simmering water and heat gently, stirring occasionally until melted.

3. Place the mascarpone in a bowl and whisk in the ginger curd until smooth. Whisk in the melted chocolate. Spoon over the base and chill for 1- 2 hours.

4. Carefully remove from the tin and decorate with grated chocolate or chocolate curls. Serve in slices.

Recipe courtesy of The English Provender Co.

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