Recipe courtesy of Tony Leck, chef at The Pavillion

Ingredients for the Cheesecake

• 20ml / 1 tbsp water
• 20g / 1oz caster sugar
• 484ml / 17floz Guernsey Dairy whipping cream
• 250g / 8oz soft cream cheese
• 50g / 2oz white chocolate drops
• 1 leaf of gelatine

Biscuit Base:

• 150g / 5oz ginger nut biscuits
• 75g / 3ox Guernsey Dairy unsalted butter

Preparation

• Crush the ginger nut biscuits and mix with melted unsalted butter, place into the base of a gateau ring or similar and refrigerate to set.
• Soak gelatine in a little cold water.
• Use either chocolate buttons or finely chop white chocolate. Melt gently in a large bowl.
• Bring to boiling point the water and sugar to make hot syrup, when boiling remove from heat and squeeze the gelatine to remove any excess water, add this to the hot syrup and pour onto the melted chocolate.
• Add to this the cream cheese and whisk together.
• Whip the cream and fold this into the above mixture. Pour into moulds and chill to allow the cheesecake to set before serving.
• Serve with rhubarb crumble ice cream.

Crumble:

• 25g / 1oz Guernsey Dairy unsalted butter
• 25g / 1oz granulated sugar
• 25g / 1oz plain flour
• Pinch of ground ginger

Preparation

• Mix all the above together and bake on a tray until golden, set aside to sprinkle over the ice cream when serving.

Rhubarb Ice Cream:

• 242ml / 8floz Guernsey Dairy whipping cream
• 250g / 8oz rhubarb
• 150g / 5oz caster sugar

Preparation

• Bring all the ingredients to boiling point and simmer for one minute, cool and refrigerate.
• When the mixture is cold either churn in an ice cream machine or place in a shallow tray in the freezer and stir at regular intervals until a smooth consistency is achieved.
• Serve with white chocolate cheesecake and sprinkle with a little toasted crumble mixture.