Marcus Wareing's Ginger Cheesecake Crowned with Fresh Figs
After leaving to chill for 2-3 hours, this gingery cheesecake is ready to serve. Crown it with fresh figs for an impressive finish. Taken from the show Marcus Wareing at Christmas.
Ingredients
For the Cheesecake Base:
For the Cheesecake Filling:
For the Fruit Compote:
To Serve:
Method
Step 1
To make the base – put the ginger biscuits, stem ginger and melted butter in a food processor and blend until the mixture forms small crumbs. Line a 23cm springform cake tin with greaseproof paper, and firmly press your biscuit mix into the base of it. Chill for around 30 minutes while you make the cheesecake filling.
Step 2
Soak the gelatine leaves in a bowl of cold water for 5 minutes.
Step 3
Bring the ginger wine to the boil in a small saucepan. Squeeze the excess water from the gelatine and stir it into the hot ginger wine until completely dissolved. Add your ginger stem syrup, remove from the heat, and leave to cool slightly for a few minutes.
Step 4
Meanwhile, add the cream cheese to a mixing bowl and mix together with the crème fraîche and icing sugar until smooth. In another bowl, gently whisk the double cream and then fold it into the cream cheese mix.
Step 5
5. Pour in the ginger stem syrup and gently fold into the creamy mixture. Spoon the cheesecake filling onto the chilled ginger biscuit base and smooth the surface using a hot palette knife. Chill for at least 2-3 hours until set, preferably overnight.
Step 6
To make the fruit compote, put all the ingredients into a medium saucepan and bring to a boil over a medium heat. Once boiling, reduce the heat to low and cook for 10 minutes until thick and glossy. Allow to cool fully and chill until required. Remove the cinnamon stick and star anise before serving.
Step 7
To serve, cut the figs into 5mm slices and place them on top of the cheesecake, overlapping them in a circular formation around the outside edge of the cheesecake. Add enough of the cooled fruit compote to the centre of the cheesecake to cover and add some mint leaves to garnish. Serve any remaining compote alongside.
