No-bake Ginger and Coffee Bean Cheesecake

A rich, creamy cheesecake oozing with flavours of ginger and coffee.

Serves 8. Can be made gluten-free

For the filling:
200g The East India Company Rhubarb & Ginger Extra Jam
560g Full fat cream cheese
70g Icing sugar
250ml Double cream

Place the ginger biscuits and the latte beans into a sandwich bag and crush well using a rolling pin to get to a fine mixture.
Stir in the melted butter and press the mixture evenly over the bottom of a 20 cm (8 inch) cake tin. Pop it into the fridge while you prepare the filling.
With an electric hand whisk beat the cream cheese and icing until smooth. Then add the double cream and whisk some more, until stiff.
Remove the biscuit base from the fridge and spread 2 tablespoons of the Rhubarb jam on top of the biscuit base.
Pour the cream cheese mix on top, smooth down and tap on the bench to remove any air. Stir the remaining jam on the top of the cream cheese mix and swirl around the surface.
Return the cheese cake to the fridge to set for at least a couple of hours. Serve decorated with additional whole Latte Coffee Bean.

Made in partnership with Cakes by Noah