Topperland's Tickling Your Tastebuds

Because Everyone loves a Friday treat…

 Here at Topperland we’re going to be bringing you the best of our skills in the kitchen every Friday afternoon so you can give it a go over the weekend.

This week to kick it all off we’ve got a real treat for you with our recipe for chocolate and ginger cheesecake!

Here’s one we made earlier!

This cake is great on hot weeks like we’ve had as it’s nice and light and more like a chocolate mousse than a heavy cheesecake. The recipe comes from :

http://themixing-bowl.blogspot.co.uk/2012/04/no-baking-white-chocolate-and-ginger.html

but we tweaked it by using dark chocolate!

Ingredients for base:

• 500g gingersnap biscuits
• 1 tsp ground ginger powder
• 80g butter

Ingredients for the filling:

• 200g dark chocolate
• 250g mascarpone
• 200ml cream (cold)
• 2 tbsp brown sugar

Method:

1. Crush the ginger biscuits. The finer the crumbs, the more solid your base will be.
2. Combine the ground ginger powder.
3. Melt the butter in a pan over a low heat.
4. Pour the biscuit mix into the melted butter and stir.
5. Spoon into a cake tin and press down (very) firmly.
6. Melt the chocolate using a bain marie. Leave this to cool for a short while (though not too long so as to let it harden again!)
7. Fold the mascarpone into the cooled chocolate - a few tablespoonfuls at a time.
8. Whip the cream (much much easier when cold). Be careful not to over-whip or else the cream will separate.
9. Fold the whipped cream into the mascarpone-chocolate mixture, again including a few spoonfuls at a time.
10. Spoon over your biscuit base. Pat or drag it around slightly but do not 'squash' it down.
11. Leave the cheesecake in the fridge overnight to set.

So why not try it at home and let us know what you think of this recipe? Or maybe even send us your own recipes on Facebook http://www.facebook.com/Topperland we look forward to hearing from you all!