11 ginger biscuits
2 Tbsp brown sugar
1 cup condensed milk
300g cream cheese
Rind of 1 lemon
4 heaped Tbsp baobab powder
6 tsp ginger jam
1 level tsp (in 2 tsp hot water) / 2 leaves of gelatine
1. Crush the biscuits and mix with butter and sugar before lining the bottom of a spring form pan. Leave to rest in the freezer for at least 10 min.
2. Dissolve gelatine in warm water and set aside.
3. Beat the condensed milk, cream cheese, lemon rind, ginger jam (warmed up, bits of ginger removed) and baobab powder. Fold in the gelatine, mix well before pouring over the biscuit base.
4. Cover with cling film and refrigerate until set, about 3 hours.
Before serving, decorate the cheesecake with the small pieces of (cleaned) ginger from the jam and/or slices of preserved ginger.