What do you do about dessert when the main supermarkets are closed and the only option left is a corner shop with a dubious selection of Viennettas and assorted vegetables. I grabbed a pot of double cream, a tub of normal and a tub of the new chocolate Philadelphia, and a packet of ginger nuts.
Once home, the gingernuts (about 200g) got boshed and then mixed with melted butter (50g), the cream cheese was beaten together with some caster sugar, and the cream was whipped soundly.
The gingernut mixture was squashed into the bottom of a springform cake tin, the cream was folded into the cream cheese, and then the whole lot was spooned on top of the biscuit base. 15 minutes later, the whole lot is in the fridge awaiting it's demise - after our roast beef dinner.
Chocolate ginger cheesecake. Done.
Sounds delicious!
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