Recipe for Warm Ginger Ricotta Cake 
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Yield:
1
Ingredients:
Amount Ingredient
225 gm digestive biscuits
75 gm melted butter
200 gm full-fat soft cheese
225 gm ricotta cheese
4 tbl double cream
3 x eggs separated
1 tbl cornflour
1 x piece stem ginger in syrup finely chopped
1 tbl ginger syrup
125 gm icing sugar sifted
For the sauce
300 ml (1/2 pint) single cream
2 tsp ginger syrup
Instructions:
Instructions: Crush biscuits and pour butter over them. Line 20cm release tin and cover with 1/2 mixture.

Mix cheeses, cream, egg yolks, cornflour, ginger, syrup in a blender until blended. Ginger will be roughly chopped through it.

Whisk whites until peaks form. Whisk in icing sugar until stiff and shiny. Fold in ginger mixture and spoon into tin. Sprinkle crumbs over it.

Bake at 200 degrees C/ 400F for 30 mins. Cover loosely with foil and reduce temp to 180 C/ 350F . Bake a further 45 minutes or until cake just set in the centre. Leave to cool for 15 mins - it will sink slightly. Heat sauce ingredients in a pan without boiling and serve with warm cheesecake -Delicious

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