Chilling time:
4 hrs

Special equipment:
8in (20cm) springform pan

Ingredients:
5 tbsp unsalted butter, plus extra for greasing
6oz (150g) vanilla wafers (about 41 cookies)
1lb 2oz (500g) cream cheese
5oz (125g) pieces of preserved ginger in syrup,
chopped, plus 3 tbsp syrup
finely grated zest of 1 lemon, plus 2 tsp juice
8fl oz (250ml) sour cream
2⁄3 cup sugar
1 tsp pure vanilla extract
4 large eggs, at room temperature
2⁄3 cup heavy cream (optional)

Method:
1 Preheat the oven to 350°F (180°C).

2 Beat the cream cheese in a bowl. Add all but tablespoons of the ginger, ginger syrup, lemon zest and juice, sour cream, sugar, and vanilla.

3 Beat until smooth. Add the eggs, one at a time, beating after each addition.

4 Pour the filling onto the base, and shake to level the surface. Place the pan on a baking sheet. Bake for 50–60 minutes.

5 Turn off the oven but leave the cheesecake in there for 11⁄2 hours. Then, chill for 4 hours. Whip the cream, if using, to soft peaks.

6 Run a knife around the cheesecake, then remove the pan. Swirl the cream on top.

7 Scatter the reserved ginger on top before serving. PREPARE AHEAD Can be made 3 days ahead and kept chilled.

BAKER’S TIP:
When baking cheesecakes, there is always a danger that the surface will crack. To avoid this, allow the cheesecake to cool completely in the oven, so it deflates slowly, creating less chance of cracking.

Ginger Cheesecake