White Chocolate & Stem Ginger Cheesecake

Method

• Crush the chocolate biscuits. Melt the butter. Combine the butter and biscuits. Press firmly into a spring base loose bottom cake tin.
• Whip the cream until it reaches soft peaks. Blitz the stem ginger into a fine pulp.
• Lightly beat the cream cheese in a large bowl. Fold the cream cheese into the cream. Stir in the stem ginger. Melt the white chocolate, pour 50g of it on to a flat marble slab. This will be used to make chocolate curls. Stir the remaining 350g of melted chocolate into the creamy mixture.
• Pour this mixture over the base. Cover, chill and allow to set for about 6 hours or overnight.
• To make the chocolate curls: allow the white chocolate to set. Tilt a sharp knife at a 40 degree angle and slowly pull it towards you creating shards and curls of chocolate as you go. Continue until all the chocolate is gone.
• To decorate: Release the cheese-cake from the tin using boiling water. Using a small spatula or a flat knife smooth out the edges and the top. Working in an anti clockwise direction from top to bottom begin to place 7 chocolate acorns all down the edge of the cheese cake. Dot 5 clementine leaves along the edge between the acorns. Fill in any blanks with the white chocolate curls and some chocolate sprinkles and some edible gold leaf or gold dust.
• Serve and enjoy