Dark Belgian, Apricot and Gingernut Cheesecake
300g pack gingernut biscuits- minus one or two that "fell" into ur mouth!
7 tbsp caster sugar
100g moist dried apricots
150g dark belgian chocolate
1 tsp vanilla extract
1- smash the biscuits into large crumbs with a rolling pin
2- melt the butter over a low heat then add to biscuit crumbs and mix
3- line a cheesecake tin or dish with cling film, put in the crumb mixture and press down with a spoon until smooth
4-chill in the fridge until cold, about an hour should do
5- in a clean bowl, mix mascarpone, vanilla and sugar until smooth
6- chop the apricots and chocolate into small chunks then add to mixture
7- stir well before spooning into chilled base and smoothing down with a spatula
8- return to fridge and chill until needed
Pairs Well With
Just another culinary invention that turned out to be worth sharing!!