Image – Mary Berry


For the crumb:

  • 300g Billington’s Gingerbread
  • 150g butter, melted

For the filling:

  • 200g dark chocolate
  • 650g cream cheese
  • 600ml crème fraiche
  • 4 eggs
  • 100g caster sugar
  • 6 balls preserved stem ginger, finely chopped, plus 1 tbsp syrup from the jar
  • 150g dark chocolate, chopped
  • 2 tbsp plain flour, sifted


  1. Preheat the oven to 170C/150C fan/Gas 3. Line and grease a 23cm spring form cake tin.
  2. Crush the biscuits to fine crumbs in a food processor or place in a clean plastic bag and bash with a rolling-pin. Transfer to a mixing-bowl and stir in the melted butter. With the back of a spoon, press the crumbs into the base and 3-4 cm up the sides. Wrap the outside in cling film and place in a roasting-tin half-full of water.
  3. Melt the chocolate for the filling in a heat-proof bowl set over a pan of simmering water. Cool. Whisk together the cream cheese, crème fraîche, eggs, sugar, melted chocolate, ginger, syrup and chopped chocolate in a large mixing-bowl. Sift the flour over it and stir in, then pour into the crumb case. Bake for 1 to 1¼ hours until set but with a slight wobble in the centre. Turn off the heat and leave to cool in the oven, then refrigerate for at least three hours.
  4. Once chilled, shave the dark chocolate into curls on top of the cheesecake.

Buy your Billington’s Gingerbread Online Here

Billingtons Gingerbread

Pack of Billington’s Gingerbread

Top Seller!