Angela Hurley

Ingredients:

  • 250g packet butternut biscuits
  • 125g gingernut biscuits (half packet)
  • 150g butter, melted
  • 3 teaspoons powdered gelatine
  • Rind of 2 oranges (finely grated)
  • ¼ cup Buderim Ginger naked ginger pieces roughly chopped
  • 1 1/2 tablespoons boiling water
  • 500g cream cheese, softened
  • 2/3 cup caster sugar
  • 2 teaspoons vanilla extract
  • 300ml thickened cream, whipped

Method:

  1. Grease a 20cm-round spring form pan. Using a food processor, process biscuits until fine crumbs. Add butter. Process until combined. Press the biscuit mixture over base and up the sides of the prepared pan. Refrigerate for 10 minutes.
  2. Sprinkle gelatine over boiling water in a heatproof jug. Whisk with a fork until gelatine has dissolved. Set aside to cool.
  3. Using an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Gradually beat in gelatine mixture until combined. Add the orange zest and ginger pieces.  Fold in whipped cream. Pour mixture into prepared pan, leveling top with a spatula. Cover. Refrigerate overnight or until set.

Jelly Top:

  1. Sprinkle 3 teaspoons of gelatine over ½ cup boiling water and stir well until dissolved
  2. Let sit for 5 minutes absorb
  3. Add ½ cup ginger refresher cordial and 1 cup of water
  4. Chill jelly mix in the fridge for 2 to 3 hours or until it’s starting to set.  It should have the consistency of thickened cream.
  5. Then gently pour over the top of the chilled, firm cheesecake for at least another 3 hours until jelly is totally set.
  6. Decorate with fresh orange slices, slivers of naked ginger and the rest of the gingernut biscuits, crumbled.

*Helpful Hint: Once the cake has set, heat a knife under hot water to make a clean slice through the jelly top