GINGER-AND-DARK-CHOCOLATE CHEESECAKE BARS

Ingredients

2 Tbsp Woolworths ginger preserve, finely chopped 100 g 70% dark chocolate,melted 100 ml cream vanilla extract 55 g caster sugar 4 free-range eggs, separated 750 g cream cheese 3/4 cup unsalted butter 200 g ginger biscuits

Cooking Instructions

Preheat the oven to 150°C. Finely crush the biscuits in a food processor, then add the melted butter and mix. Press the mixture into the base of a greased 20 x 30 cm rectangular baking tin. Place the cream cheese, eggs, sugar, ginger preserve and vanilla extract in the bowl of a food processor. Process until smooth, then pour the filling over the base. Tap the tin lightly to remove any air bubbles. Bake for 50 minutes, or until set. Remove from the oven, allow to cool slightly, then chill for 2 hours. Heat the cream in a saucepan and add the chocolate. Stir until melted, then allow to cool, stirring occasionally, before pouring over the chilled cheesecake in an even layer. Smooth and chill for a further hour. Loosen the edges and sides with a warm knife, slice into bars and serve.

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