This recipe is from the Food Channel programme The
Sugar Club with Dean Brettschneider and Julia Crownshaw. They added 25g
brown sugar to the base, which I did not. Anyway, mine turned out really well. Super with yoghurt.
200g gingernuts
65g butter
1 tsp ginger
450 cream cheese
150g caster sugar
30g cornflour
2 eggs, 1 extra yolk
200g sour cream
1 Tbs lemon juice
2 tsp vanilla paste
100g chocolate
Method
Turn oven to 200°C. Line an 18cm-20cm
springform tin with baking paper.
Process the gingernuts until you achieve a fine
crumb. Stir through butter and ginger. Pour this mix into the bottom of tin and
press firmly down. Bake the base in the oven for 10 minutes. Remove and cool.
Turn oven to 175°C
In a mixer place cool cream cheese and mix
with a paddle until smooth and there are no lumps. You will need to scrap down
the sides several times
Add sugar and cornflour to the cream cheese
and mix again until it is well combined. Scrape down the sides and change to
the whisk.
Add sour cream and whisk until smooth –
scrape down the sides several times
Add vanilla, lemon juice and eggs, whisk
for approximate 30-40 seconds on med/high. Scrap down the sides and repeat.
Remove ¼ of the mix and place aside.
Melt the chocolate over a ban marie, then
mix this through the separated cheesecake mix.
Wrap the outside of the springform tin with
several layers of tinfoil, place into a roasting dish (or similar) to act as
water bath.
Pour the vanilla cheesecake mix into the
tin, then, using a piping bag, pipe the chocolate mix in circles on the
surface. Using a chopstick (or similar) combine the choc mix with the vanilla
mix in small circular motions; this will give the swirl effect.
Fill the water bath up with boiling water,
so it comes high enough that the cheesecake is sitting entirely in a water bath.
Bake for 50 minutes. Once 50 minutes is up,
turn off oven and leave the cheesecake in there with the door open for 20
minutes
Remove cheesecake from the oven and water
bath. Remove tin foil. Allow cheesecake to cool completely before removing from
tin.