Ginger And Syrup Cheesecake Recipes

Steps:

• Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
• Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
• Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
• To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
• To serve, garnish with a sugar twist.

Steps:

• Peel ginger and slice into rounds about 1/8 inch thick.
• Mix sugar and water in a large sauce pan and bring to boil.
• When sugar is disolved, add ginger and boil for 45 minutes.
• Ginger should be sweet and tender.
• Drain ginger and reserve liquid.
• Place ginger on rack to dry for 30 minutes.
• Toss with sugar to coat.
• Let dry on wax paper.
• Store in airtight container.
• Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it.
• Sugar will crystallize so just add a little water and boil.
• Store in airtight container in refrigerator.
• Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.