For the base:
1lb/454g biscuits, crumbed
For the cheesecake:
12oz/340g full-fat cream cheese
12oz/340g Wensleydale cheese, grated
3oz/85g apricots, chopped
2 pieces of stem ginger, blended
4 tablespoons cream
- Line the base of the cake tin with greaseproof paper.
- For the base, gently melt the margarine, then add the biscuit crumbs and mix with a wooden spoon. Pour into the base of the tin and press down to create a firm base.
- For the cheesecake, in a mixing bowl, add the cream cheese and beat. Add the Wensleydale cheese, apricots and ginger and mix well. Add one tablespoon of cream at a time and when it’s completely mixed, pour into the tin and press the mixture firmly down with a spatula.
- Chill overnight in the fridge and serve.