Ginger cheesecake

Heat the oven to fan 160°C/gas 4. Crush the biscuits in a food processor. Combine well with the melted butter. Press the crumbs into the base of a greased 20cm springform tin and transfer to the oven to bake for 5 minutes. Leave aside to cool.

Mix the cream cheese with the flour, eggs, vanilla, sugar and half of the soured cream until smooth. Mix in the crystallised ginger and into the tin - the mix should be quite runny so the ginger will sink to the bottom. Place in the oven to bake for 40 minutes and then check to see if the cheesecake is set but still wobbly in the middle. Pour over the remaining soured cream and place back in the oven to bake for a further 5 minutes. Leave to cool in the tin and then remove and dust with icing sugar if desired.