Everyone – with the possible exception of the dairy intolerant – enjoys cheesecake in at least one of its forms. Baked or set, there is something truly indulgent about cheesecake and I count it among my very favourite desserts. Since the cheese aspect of this dessert is generally very mild and unobtrusive it can be a great vehicle for almost any flavour. This rendition, for instance, brings together two types of ginger in a recipe inspired by the ever popular ginger nut biscuit. I give you the Ginger Nut Cheesecake!
The Ginger Nut – or ginger snap – is a universally popular biscuit first produced in Britain in the mid-nineteenth century. One of the hardest biscuits on the market, Ginger Nuts are renowned for being superb “dunkers” capable of withstanding even the hottest of tea. However, not only are these wonderful biscuits hardy in texture, they also have an incredibly robust flavour. It’s hard to be left wanting when someone cracks the Ginger Nuts out.
A sort of Middle Eastern “pizza”, Lahmacun is essentially a thin flatbread topped with ground or minced meat (usually lamb) mixed with herbs, onion, garlic and sumac. If you thought pizza was easy, Lahmacun will blow you away with its simplicity. With some dough already to hand you could easily produce 4-5 of these – enough for a family – in half an hour.