Makes 6 to 8
- • 3½ tbsp unsalted butter
- • 7 oz ginger snaps, or use digestive biscuits with 1 tsp ground ginger
- • 3 chunks of stem ginger in syrup, including some of the syrup from the jar
- • 10½ oz cream cheese
- • 5½ oz creamed coconut – the ones in blocks or packets
- • 1 cup plus 2 tbsp heavy (whipping) cream
- • grated zest and juice of 1 lime (See My Secret, right)
- • ½ cup coconut flakes or dried unsweetened coconut, toasted
- Gently melt the butter in a saucepan, then pour into a food processor with the ginger biscuits and stem ginger. Blitz until combined. Tightly press the crumbs into the base of a 7-inch round springform pan with a removable bottom and spread out so that it’s an even thickness all over. Pop in the fridge to chill and set while you make the cheesecake filling.
- Beat together the cream cheese, creamed coconut, whipping cream, lime juice and around 3 tbsp of the stem ginger syrup, or more if you like it sweet. (If you happen to be using crystallized ginger instead and don’t have any syrup, add some confectioner’s sugar to taste.) Spread on top of the ginger crumb base and put back in the fridge to set for a few hours.
- When ready to serve, sprinkle the cheesecake all over with the toasted coconut and the lime zest.
Anjali Pathak draws on the food she ate growing up — her grandparents founded the Patak’s line of curry, sauces and spices — and her culinary training in London for her second cookbook, The Indian Family Kitchen. It features easy-tofollow recipes for classic Indian dishes, as well as modern creations that use the rich spices and aromas of India in exciting and unexpected ways. — Chris Daniels
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