- 150g/5½oz gluten-free ginger biscuits, finely crushed
- 30g/1oz unsalted butter, melted
- 400g/14oz soft curd cheese
- 100g/3½oz quark
- 2 large free-range eggs
- 4 tbsp green ginger wine
- 4 tbsp maple syrup
- 4 pieces preserved stem ginger, finely chopped
- 300g/10½oz fresh blackberries (or frozen, defrosted)
- 30g/1oz caster sugar
- 1 tsp vanilla extract or vanilla bean paste
- 9 blackberries
- 9 gluten-free gingerbread biscuits, cut into house shapes
- icing sugar, for dusting
- For the cheesecake bases, mix the crushed biscuits with the melted butter. Press this firmly into a 20cm/8in square baking tin and pop it into the freezer while you make the filling.
- To make the filling, whisk the curd cheese, quark, eggs, green ginger wine and maple syrup together until smooth and light.
- Remove the biscuit base from the freezer and sprinkle over the chopped stem ginger. Pour the filling on top and bake for 35-40 minutes until just set. Leave to cool in the tin and then chill until you’re ready to assemble.
- Make a blackberry coulis by putting the blackberries, sugar and 5 tablespoons water in a small pan. Bring to the boil, then simmer for 5 minutes. Stir in the vanilla, blend with a stick blender and strain through a sieve. Leave to cool then chill until needed.
- To serve, cut the cheesecake into 9 squares. Lift carefully out of the tin onto a serving plate. Press a biscuit house upright against each cheesecake slice firmly. Place a blackberry on top of the cheesecake and dust with icing sugar. Serve with the blackberry coulis.