We adapted this one from several recipes to come up with our own delicious cheesecake, brilliant if you love ginger like we do.
625g cream cheese
70g light sour cream
200g ginger & lime marmalade
2 cups Gingernut thins biscuits (crushed to crumbs)
100g butter (melted)
½ cup caster sugar
1 ½ tablespoons custard powder
1 cup (250ml) cream
3 eggs (lightly beaten)
100g Whipped Ginger
Combine the biscuits crumbs & melted butter. Press mixture into the base of a 24cm spring form pan, lined with baking paper. Refrigerate.
Beat the Philly, sour cream, marmalade and sugar in a large bowl with an electric mixer until combined.
Mix the custard powder and ¼ cup cream in a small bowl until smooth.
Combine the remaining cream and beaten eggs; gradually beat into the Philly mixture until smooth.
Pour the mixture into the prepared Gingernut base. Swirl the whipped ginger over the top of the cheesecake (cobweb design works well).
Bake at 150C for 1 hour until just set and the top is starting to go golden. Allow to cool in the oven, with the door ajar for a further 30 minutes at least.
Refrigerate for 30-60 minutes before serving.