Cheesecake with Ginger Petals
Ingredients
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Cheesecake
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Philadelphia-type cream cheese
750g
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Sugar
170g
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Vanilla extract
1 tsp
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Cornstarch
2 tsp
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Crème fraiche (fresh cream)
140g
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Cream
240ml
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Lemon zest
1
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Eggs
2
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Speculoos biscuit
200g
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Melted butter
100g
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Ginger poached apricots
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Apricots
6
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Ginger Petals
2 tbsp
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Water
350ml
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Palm Sugar
50g
Preheat the oven to 150°C.
Beat the fromage frais and sugar in a bowl.
You can also use a stand mixer. Add the vanilla extract, cornflour and crème fraîche. Add the eggs.
Then add the lemon zest and liquid cream.
Set aside.
In a food processor, blend the speculoos and melted butter. Press the speculoos mixture into a cake tin.
Pour the cheesecake filling over the crust and bake for one hour. Leave the cheesecake to cool overnight.
The next day, cut the apricots in half and remove the stones. Place the water, Palm Sugar and Ginger Petals in a saucepan and bring to the boil over a medium heat. Add the apricots to the pan. Cook for no more than 2-3 minutes. Remove the apricots and place directly in a bowl of iced water to stop the cooking process.
Bring the water to the boil and reduce to a syrup for 6 to 8 minutes. Remove from the heat and set aside. Drain the apricots. Unmould the cheesecake, place the apricots on top and serve with a little ginger syrup.
