Kwesta Ginger Beer Cheese Cake

Ginger Beer Sauce

* for Cheesecake filling and to drizzle when served

Ingredients

2 C Ginger beer
1 C Castor Sugar
2/4 C Grated Ginger (peel with spoon)
Place on the stove and reduce to half the amount.

Cheesecake

Ingredients

3 Tubs Full Cream Cream cheese -room temp
2 Eggs -room temp
120 ml Plain double cream yogurt -room temp
125 ml Castor Sugar
1 TB Cornflour
1 C of the Ginger Beer syrup
1/2 C Sugared Ginger Slices (cut smaller)
2 Ripe pears (cut very thin with Stalk and skin on)
22 Ginger biscuits
60 ml Melted Butter
Set Oven at 180’C

Crust

Method

1. Ground biscuits with Melted Butter.
2. Spray 23cm Springform Pan and line with baking paper.
3. Add the butter & ground biscuits.
4. Use a flat glass to flatten the crumbs around the pan and around half the side of the pan. Bake for 8 min then cool.
5. Flatten again if needed with glass. sometimes the crust puffs up a bit.
6. Cool

Filling

1. Please note your ingredients need to be room temp.
2. In a Food processor mix Cream cheese, yogurt, castor sugar and cornflour.
3. Add Ginger syrup to taste plus some of the sugared candy slices.
4. Add to the cooled crust.
5. Add the Pear to top and bake at 160’C for 15 min and 140’C at 45 min
6. Cool in the oven and then in the fridge for at least 2 hours.