Ginger and Mascarpone Cheesecake with Chocolate Sauce and Praline

Miniature ginger biscuit cheesecakes topped with homemade glossy chocolate sauce and crunchy hazelnut praline pieces.

Vegetarian Dessert Chocolate Ginger Cheesecake

Estimated Nutrition

Calories

2580.4

kcal / serving

2580.4 kcal total

Carbs

161.8g

per serving

161.8 g total

Fat

204.1g

per serving

204.1 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

portion

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Cocoa Powder

tsp

Caster Sugar

for the sauce

Caster Sugar

for the praline

Dairy

Butter

melted

100

Mascarpone

100

Whipped Cream

GrainsCereals

100

Oat Biscuits

crushed

Liquids

tbsp

Water

NutsSeeds

100

Hazelnut

chopped

Other

tbsp

Honey

Vegetables

tbsp

Ginger

fresh, grated

Method

Mix the melted butter and biscuit crumbs in a bowl.

Remove the ring from the cheesecake and serve with sauce and praline.

Spread the nuts on a non-stick sheet, cool, and smash into pieces.

Heat sugar and nuts in a separate pan until gently caramelised.

Stir sauce ingredients in a saucepan over medium heat until thick and glossy.

Mix mascarpone, cream, ginger, and honey in a bowl and spoon over the biscuit base.

Press the mixture into a 7cm chefs' ring set on a plate to form a compact base.