This is a quick and tasty sweet that’s so easy to make it’ll be finished before you realise it. And it doesn’t have to be Christmassy – make it in summer too, with strawberries or raspberries.

Serves: 12

Time: About 40 minutes + chilling time

Level: Very easy

Need: 1 x 20cm/8” loose-bottomed tin

Ingredients for the base

50g/1¾ oz unsalted butter
100g/3½ oz dark chocolate, broken into small pieces
2 tbsp syrup from a jar of stem ginger or use golden syrup
175g/6oz ginger nut biscuits, finely crushed (or digestive or hobnobs )
1 tsp ground ginger
1 tsp ground cinnamon

Ingredients for the cheesecake

100g/3½ oz white chocolate
About 400g/14oz mascarpone cheese or full fat cream cheese
½ lemon – zest and juice
3 – 4 tbsp icing sugar + some for dusting
1 tsp ground cinnamon*
1 tsp ground ginger*
½ tsp each of*: all spice, mixed spice, cloves, nutmeg
45ml/1½ oz sour cream
A few pieces of sliced stem ginger

* The spices can be used “flexibly” depending on what you like or dislike or what you have or haven’t got in the cupboard.

Method

1. Lightly grease inside the tin then line it with cling film. Make sure it sits smoothly and tightly, especially in the edge round the base.

2. Finely crush the biscuits then mix in the ground ginger and cinnamon.

3. Melt the butter, dark chocolate and syrup in a bain marie, on a low heat, or use short blasts in a micro-wave, stirring regularly.

4. Add the crushed biscuit mixture and stir to coat it all. Transfer the mixture to the tin and press it in firmly and evenly. Put it in the fridge for at least 30 min.

5. Melt the white chocolate and set aside to cool a little.

6. Beat the mascarpone/cheese in a bowl with the lemon zest and juice. Stir in the cooled melted white chocolate then sift in the icing sugar and spices. Beat well. Add in the sour cream and beat some more to obtain a thick, firm mixture.

7. Spread this mixture evenly over the biscuit base and add some slices or pieces of ginger to decorate. Place in the fridge for at least an hour, maybe even overnight. Dust with icing sugar before serving.

I hope you enjoy this “nice & easy” no-bake cake. If you want more cake recipes click this link, or have a look at my site for lots of other great recipes, both sweet and savoury. Below are a few that I’d love you to try:

Marshmallow Sprinkle Cake