Lemon, Ginger & Yorkshire Parkin Cheesecake

Lemon and ginger and treacle-y Parkin, all at once. Smashing.

Not that there should ever be such a thing as leftover Parkin, but when I had a cake shop in Doncaster market, I would freeze any left unsold at the end of Saturday, then defrost and use in a cheesecake base the following weekend. Just an idea if you're a business seller - I would do it with brownies and cookies as well.

Find my Yorkshire Parkin recipe here

So...common issues with no bake cheesecakes are:

1. They don't set firm enough, and

2. They ooze water.

Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat.

If you have a good independent deli or cheese counter nearby, ask them for a brand such as Imokilly or Longley Farm - when I use those, I can remove them from the tin them almost straight away using this recipe, because of their lovely rich, firm texture.

If you're using a UK supermarket brand, buy a little more than you need, because you'll need to beat it for a few minutes to slap the water content out of it. Pour that water away and then re-weigh to make sure you've got enough.

Lemon, Ginger & Yorkshire Parkin Cheesecake

Serves 12-16

Prep: 40 mins plus chilling

Ingredients:

For the base:

• 300g Yorkshire Parkin

• 100g butter, melted

For the filling:

• 650g soft cheese

• 540ml double cream

• 125g icing sugar

• 1 tbsp lemon extract

• 1/2 tsp ground ginger

• 75g Yorkshire Parkin, crumbled (or as much or as little as you like)

For the toppings - the flavours are already in the cheesecake, so if you'd prefer to go understated then all of this is optional:

• 1 lemon, cut into thin slices

• Lemon curd, however much you like

• More Parkin

• Mini meringues

• Crystallised ginger

Method:

1. Line the base of an 8" or 9" spring-form tin with baking paper. (Both sizes will hold the mix - the 8" will just be deeper).

2. Crumble the Parkin, as fine as it'll go.

3. Mix in the melted butter and tip into the tin. Spread evenly and press down, using the back of a spoon.

4. Place in the fridge to firm up while you make the filling.

5. Whisk the double cream until it holds it's shape well - don't over-mix or it will split into separate butter & buttermilk.

6. Stir in the lemon extract.

7. Stir in the icing sugar until well combined.

8. Add the soft cheese and gently combine - don't over-mix.

9. Stir in the crumbled Parkin.

10. Tip into the tin and smooth the top. At this point you can swirl some lemon curd into the top, if thi' wants.

11. Put straight into the fridge, and leave there until set - depending on the brand of soft cheese, this could be anywhere between 1 hour and overnight, so please make a day ahead the first time you try this recipe.

12. Remove from the tin by running a small palette knife around the edge. You can create a ruffly, rustic edge by working the knife from side to side around the edge, but take care not to mess up the base if you do this.

13. Decorate with the toppings.

14. Will keep refrigerated for approx 48 hours, as long as the cream was well within date.

15. Hide it if you don't want to share.