GINGERNUT AND MASCARPONE CHEESECAKE

Ingredients.....70gm gingernut biscuits, 1 vanilla pod (seeds scraped out,pod discarded), 340gm of mascarpone cheese, 125gm of castor sugar, 250ml of cream. Place the gingernut biscuits in a food processor and process to the consistency of fine breadcrumbs. Set aside. Whisk together the vanilla seeds, mascarpone cheese, castor sugar and cream in a medium bowl. Line a baking tray with a sheet of cling warp. Place 4 x 3.5cm deep mini springform cake rings ( removing the base) onto the lined baking tray or you can choose to prepare 1 large cheesecake by using a round springform pan (24cm x 3.5cm). Spoon the mixture into the rings and smooth off with a knife. Cover with cling wrap and place in your refrigerator for 4 hours until set. Now remove the clingfilm from the top of the cheesecake/s. Spread the biscuit crumbs onto a plate and dip the top and bottom of the cheesecake/s into the gingernut crumbs. Now place the cheesecake/s onto serving dish/es and remove the springform sides.