Ingredients
50g/1¾oz digestive biscuits
25g/1oz crystallized ginger, finely chopped
2 tbsp honey
125g/4½oz mascarpone cheese
100ml/3½fl oz whipped cream
100g/3½oz brazil nuts, finely grated
100g/3½oz dark chocolate, melted
1 sprig fresh mint, to garnish
Method
1. To make the cheesecake, crush the digestive biscuits and the crystallised ginger together in a large bowl.
2. Add the honey and mix together.
3. In a separate bowl, mix together the mascarpone, whipped cream, grated brazil nuts and most of the melted chocolate.
4. Place a tall 7½cm/3in chefs' ring in the centre of a serving plate. Spoon in the honey, ginger and digestive mixture and press down evenly to form a base.
5. Spoon in the cheese mixture and press down, filling the chefs' ring. Create a flat top edge by running a palette knife over the rim.
6. Remove the chefs' ring by gently heating the sides of the ring with the flame from a mini-blowtorch, or by running a knife around the edges.
7. Carefully lift the ring away and serve drizzled with the remaining melted dark chocolate and garnish with the mint leaf.
