Ingredients

• 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

Directions

• 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.