This a new take on a fridge cheese cake.
For the base
Ginger biscuits (about a packet) crumbled, a handful of oats and chopped nuts of your choice.
Crumb together then add 50gm melted butter and place in either individual moulds or
large ring base. Bake in 180 degree oven for about ten minutes or until golden
brown. Set aside to cool.
For the filling
Mix 250gm cream cheese with some mascarpone add some “ginger nuts” with a splash of syrup
and a table spoon of cooled strong Rooibos tea. Taste to check the flavour and adjust
accordingly. (It should not be too sweet and have a refreshing hint of ginger.)
Layer on top of cooled base and refrigerate for at least three hours.
For the butternut jam
Place two cups of cubed butternut into a pot with one cup of water.
Mix in one and half cups of sugar with a tablespoon lemon juice and a pinch of cinnamon.
Cook on a gentle heat for about an hour to an hour and a half until you get a “jammy” taste.
Serve cheese cake with butternut jam.