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Gluten-free blackberry and ginger cheesecake
Fruit and vegetables
4 tbsp green
ginger
wine
300g/10½oz fresh
blackberries
(or frozen, defrosted)
9
blackberries
Cooking ingredients
4 tbsp
maple syrup
4 pieces preserved
stem ginger
, finely chopped
30g/1oz
caster sugar
1 tsp
vanilla extract
or vanilla bean paste
icing sugar
, for dusting
Dairy, eggs and chilled
30g/1oz unsalted
butter
, melted
100g/3½oz
quark
2 large free-range
eggs
Other
150g/5½oz gluten-free ginger biscuits, finely crushed
400g/14oz soft
curd cheese
9 gluten-free
gingerbread biscuits
, cut into house shapes
Back to recipe
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