BLUEBERRY & GINGER MASCARPONE CAKE

SERVES 8-18

Begin this recipe at least 5 hours ahead.

2 sheets frozen shortcrust pastry,

thawed 11/ 2 cup (330g) caster sugar 500g cream cheese, chopped, softened 1 tbs cornflour 3 eggs 2 tsp vanilla extract 1 tbs, plus extra 1/2 tsp ground ginger 500g good-quality mascarpone 250g blueberries

Preheat oven to 200°C. Grease the base and side of a 22cm springform cake pan. Cut a circle from one sheet of pastry, using the cake pan as a guide. Press into the base of prepared pan. Cut remaining sheet of pastry into 3 even strips and press into the side of the cake pan, trimming any excess. Freeze for 20 minutes to firm up, then line pastry with baking paper and pastry weights. Place on a baking tray and bake for 20 minutes or until edges are light golden. Remove weights and paper, and bake for a further 15 minutes or until base is golden and dry. Remove from oven and cool slightly. Reduce oven to 160°C.

Place 1 cup (220g) sugar and cream cheese in the bowl of a stand mixer with the paddle attachment. Beat until smooth. Beat in cornflour, then add eggs, one at a time, until well combined. Beat in vanilla, 1 tbs ginger and mascarpone. Beat until smooth and thick. Spoon into prepared pastry, smoothing the top with the back of a spoon. Bake for 1 hour 25 minutes or until set with a gentle wobble in the centre. Turn off oven and cool completely in oven, then chill for 4 hours or until cold and set.

To make the blueberry compote, place blueberries, remaining 1/2 cup (110g) caster sugar and extra 1/2 tsp ginger in a saucepan with 2 tbs water. Bring to a simmer, stirring to dissolve sugar. Simmer for 5 minutes or until thickened. Cool completely, then pour over the cheesecake before serving.