For the base:
1x bag of Grasmere Gingerbread® crumbs
For the cheesecake:
225g caster sugar
3 level tablespoons cornflour
700g cream cheese
290ml double cream
1.5 teaspoons vanilla extract
2 medium eggs
1 x 8”/20cmhigh-sided, loose-bottomed tin
Melt butter in a saucepan over a gentle heat (do not boil), then add one pack of Grasmere Gingerbread® crumbs. With a wooden spoon, combine all ingredients thoroughly. Then press all into the bottom of a loose-bottomed tin, pressing down firmly with the back of a metal spoon. Place in fridge for at least 30 mins, whilst making the cheesecake mix.
Warm up the oven.
Mix sugar together with cornflour then add cream cheese, eggs, cream and vanilla extract one at a time. Once thoroughly incorporated, pour over the chilled crumb base.
Place this onto a baking tray in the centre of the oven and bake for 50 minutes – no more! The top will become golden, and if this looks too dark you can put a baking tray onto the shelf above the one the cheesecake is baking on, to slow the darkening down.
Once removed from the oven, the top often splits and it can look very wobbly – don’t worry! Once the whole thing has cooled down, place into the fridge for at least 3 hours before removing from the tin and enjoying.
NB: The base is very crunchy and can be tricky to cut – so don’t place onto your best porcelain plate!
Thank you to Mary Richards for this recipe, to which Grasmere Gingerbread® donated to her charity
www.catch77.org which supports families to eat well.