2 of 4

Ingredients Of Ginger And Muscovado Cheesecake

  • 175g (60 oz.) gingernuts
  • 750g (2¾ oz.) butter, plus extra for the tin

For The Filling

  • 500g (1 lb. 20 oz.) full-fat cream cheese
  • 4 eggs, separated
  • 200g (70 oz.) light brown muscovado sugar
  • 1 tsp vanilla extract
  • Zest of 2 limes, finely grated
  • 5 pieces of preserved stem ginger in syrup, finely chopped
  • 300ml (½ pint) soured cream
  • 25-50g (1-1¾ oz.) pecans, to decorate

2 of 4