Apricot and Ginger Cheesecake: Easy Recipe

Directions: How to Make Apricot and Ginger Cheesecake

• Put the ginger biscuits inside a carrier bag and use a rolling pin to pummel the contents until the biscuits have become crumbs. Then, transfer the biscuits into a large bowl.
• Put the butter in a pan over low heat to melt. Alternatively, melt the butter in the microwave for one minute.
• Pour the butter over the biscuits and combine the two ingredients. Make sure all the biscuit crumbs absorb some of the butter. Add a little more butter if some biscuit crumbs are still dry.
• Use butter to grease a cake tin with a removable base so you can easily push the base up to remove the cheesecake from the tin.
• Tip the butter and biscuit mix into the cake tin, then press the mixture down using the back of a spoon until it is firm and even.
• Add the cream, condensed milk, and soft cheese to a mixer, then blend for a few minutes until thoroughly combined. If you do not have a mixer, beat the ingredients together by hand.
• While the mixture is blending, squeeze the juice from half a lemon and put it into a bowl, then sprinkle the gelatine powder over the juice.
• Put some boiling water into a larger bowl, then place the small bowl with the lemon juice and gelatine into the larger bowl to melt the gelatine. Do not let any water spill into the gelatine.
• When the gelatine is melted, add to the cream, condensed, and soft cheese mixture and blend for a further two minutes.
• Next, spoon the cheesecake mixture over the biscuit base.
• If you are serving later in the same day, refrigerate the cheesecake for one hour before removing and adding the tinned apricots to the top of the cheesecake.
• If you are not serving until a later date, freeze the cheesecake until you are ready to serve. It will take approximately two hours to defrost when you are ready to eat. Once defrosted, add the apricots to the top.