Wensleydale & Ginger CheesecakePreparation Time: 45 mins
- 75 g butter
- 200 g digestive biscuits
- 500 g Wensleydale Cheese with Ginger
- 500 g creme fraiche
- 1 tbsp icing sugar
- 100 g stem ginger in syrup
Gently melt 75 g butter in a medium sized pan. Place 200 g digestive biscuits in a plastic bag and finely crush with a rolling pin. Add the crushed biscuits to the melted butter and mix well. Press the mixture firmly into an 8" loose bottomed cake tin and refrigerate.
Crumble 500 g Wensleydale Cheese with Ginger into a mixing bowl. Using a wooden spoon cream the cheese (the same way you would cream butter if making a sponge cake). Slowly add 500 g creme fraiche to the cheese which will make it easier to soften. Once you have added all the creme fraiche fold in 1 tbsp icing sugar . Finely chop 100 g stem ginger in syrup and fold this into the mixture.
Spread the cheese mixture onto the biscuit base and then return to the refrigerator for at least 30 minutes before serving.