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(makes one 20cm cheesecake, serves 8-10)
250g (1 packet) Ginger Nut biscuits (ginger snaps for those in the US, homemade recipe here)
80g butter (about 3/4 stick butter), melted
330g (11.6oz) cream cheese, softened
500g ricotta (17.6oz) ricotta
1 cup strawberry jam
2 tbsp ground ginger
1 tbsp finely chopped glace or crystallised ginger
1 tbsp grated lemon zest
4 eggs
1.5 tbsp cornflour (cornstarch)
1.5 tbsp water
For the strawberries:
2 punnets (500g) fresh strawberries
3 tbsp brown sugar
2 tbsp balsamic vinegar
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1st Keep
 CrystalCreel
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