BASE
250g ginger biscuits
125g butter, melted
FILLING
500g cream cheese
250g mascarpone
125g castor sugar
2 eggs, beaten
6cm fresh root ginger, chopped
10 pieces stem ginger, chopped or ginger preserve
METHOD
Mix together biscuits and melted butter and press onto a loose-bottomed baking tin, 24cm
in diameter.
Mix together cream cheese, mascarpone and castor sugar in a processor.
Add the eggs and fresh root ginger and process until smooth.
Fold in the stem ginger pieces.
Spread the mixture over the base and bake in an oven preheated to 150 C for 30 mins, until just set.
Turn off the heat and leave the cheesecake to cool in the oven.
This helps to prevent it from cracking.
When it is cold, place in the fridge for at least 3 hours, or overnight, before serving.
Garnish with slices of stem ginger.