|Butter||25 Gram, melted|
|Cream cheese||60 Gram (Light Cream Cheese Works As Well As Full Fat)|
|Plain flour||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Golden caster sugar||100 Gram|
|Soured cream||284 Milliliter (1 Carton)|
|Crystallised ginger||100 Gram, chopped|
Heat the oven to 180C/fan 160C/gas 4.
Crush the biscuits in a food processor (or put in a plastic bag, seal and bash with a rolling pin). Add the melted butter and mix well.
Press the crumbs into the base of a buttered 20cm springform tin and bake for 5 minutes.
Beat the cream cheese with the flour, eggs, vanilla, sugar and half of the soured cream until smooth.
Stir in the crystallised ginger and pour the lot into the tin-the mix will be quite runny so the ginger will sink to the bottom.
Bake for 40 minutes and then check to see if the cheesecake is set but still slightly wobbly in the centre.
Give it another 10 minutes if it isn't.
Spoon over the remaining soured cream and bake for 5 minutes.
Cool in the tin.
Dust with icing sugar if you like.