This is a decadent baked chocolate cheesecake. With a strong hint of ginger in the biscuit base, and a very subtle hint of it in the cheesecake mixture, this is a little out of the ordinary. Served with a few blueberries and a good blob of crème fraîche it should satisfy twelve or more people.

Ingredients - serves 12 pack of Traidcraft stem ginger cookies 50g butter, melted 100g bar Green & Black’s 70% dark chocolate 100g bar Green & Black’s dark chocolate with crystalised ginger (orange label) 3 x 227g tubs Langage Farm cream cheese 50g crème fraîche 125g Billington’s light brown muscovado sugar 2 tbsp cornflour 3 eggs crème fraîche & blueberries to serve Green & Black’s cocoa powder to dust

Method

1 Preheat the oven to 180°C. Place the cookies in a strong plastic bag and roll over with a rolling pin until they are reduced to crumbs. Mix the crumbs with the melted butter. Line the base of a 23cm no-stick spring-form cake tin with greaseproof paper and pour the crumb mixture into it, pressing down firmly with the back of your fingers. Chill for a few minutes.

2 Break the chocolate into pieces in a small bowl and set over a pan of simmering water (the water must not come in contact with the base of the bowl). Stir until melted then remove the bowl and allow to cool a little.

3 Meanwhile, in a larger bowl, whisk the cream cheese, sugar, crème fraîche, and cornflour with a hand held electric mixer until smooth. Now whisk in the melted chocolate and eggs to fully incorporated. Gently pour the mixture into the cake tin. Sit this on a baking sheet and cook for 45-50 minutes (the cheesecake may still look a little wobbly, but will continue to set as it cools). Once cooled, move it to the fridge to chill for a few hours. Dust the surface of the cheesecake with cocoa powder (using a fine sieve or a dredger) before serving with fresh blueberries and a dollop of crème fraîche.