Mary Berry’s.<\/p>\n
Hers, of course looked much more pretty, mine looked ok, but tasted great, that was our dessert on Christmas Eve this year.<\/p>\n
For the base I used 150 g digestive biscuits, 25 g plain chocolate, which I melted with 50 g of butter. Whizzed it all in a blender, pressed onto the prepared lined tin and prepared the filling.<\/p>\n
300 g white chocolate buttons, melted above the boiling water, 400 g of Philly, 150 ml soured cream, 2 eggs,\u00a0 1 tsp vanilla extract all went onto the bowl of the KA, plus about 6 ginger stem balls, roughly chopped.<\/p>\n
Baked in 170 degrees for about 45 minutes,\u00a0 ended up looking like a giant soufflet, but it set in the end.<\/p>\n
Right before serving I decorated it with some whipped cream, chocolate and icing sugar. The ginger bits in it- genius.<\/p>\n
Merry Christmas!<\/p>","protected":false},"excerpt":{"rendered":"
Mary Berry’s. Hers, of course looked much more pretty, mine looked ok, but tasted great, that was our dessert on Christmas Eve this year. For the base I used 150 g digestive biscuits, 25 g plain chocolate, which I melted with 50 g of butter. Whizzed it all in a blender, pressed onto the prepared … Continue reading White chocolate and ginger cheesecake.<\/span>