Ginger cheesecake with Pedro Ximenez candied pears

Cooking with Paula McIntyre · Dec 6, 2025 · 6m

Recipe

Biscuit base 250g gingersnap biscuits, crushed 150g melted butter

Grease an 8 inch cake tin. Mix the biscuits with the melted butter and press into the cake tin. Chill.

Filling 250g mascarpone cheese 400g full fat cream cheese 75g icing sugar 250ml double cream 1 teaspoon vanilla paste 35g crystallized ginger, finely chopped

Whisk the cheeses, sugar and cream until thick. Fold in the ginger and vanilla and spoon onto the biscuit base. Smooth off the top and chill.

Pedro Ximenez Sherry candied pears 4 pears 100g castor sugar 75ml Pedro Ximenez sherry 1 tablespoon honey or maple syryp…