“Okay, so Turmeric’s a bit of an ‘in thing’ at the moment, but trust me, this is one of those recipes that should have been invented a long time ago – it’s so good. The turmeric and ginger turn a ‘vanilla’ vanilla cheesecake into something far more interesting. It’s also a really nice colour, so win-win.”
Prep time: 30 minutes
Cooking time: Leave to set overnight
230ml of double cream
90g of icing sugar
1tsp vanilla extract
1 heaped tbsp of turmeric
100g flaked almonds
Start by bashing up the biscuits, either in a blender or (gently) in a bowl with the end of a rolling pin. Meanwhile, melt the butter in a pan over a medium heat.
Combine the butter and biscuit crumbs with a wooden spoon, and then pour them into a springform cake tin. Pat down with the back of the spoon so that it’s flush with the edges and evenly spread. Put it in the fridge for 30 minutes to harden.
To make the filling, put the mascarpone in a bowl with the cream and vanilla. Beat this until the ingredients are blended together before adding the icing sugar and turmeric, then beat again so it takes on a ‘whippy’ texture.
Spoon the mix into the cake tin and spread evenly over the ginger nut base. Put it in the fridge to set.
Toast the almonds carefully (major burn risk – don’t take your eyes off them!) for a couple of minutes. Once they’ve cooled, sprinkle them on top of the cheesecake.
Put the cheesecake back in the fridge overnight so that it’s firm enough to get out of the pan without collapsing. Take it out to warm up about 30 minutes before serving.
To make the ganache, melt 100g 70% dark chocolate into 200ml of double cream in a bowl over a pan of boiling water.
Serve in large slices, drizzled with ganache!