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Base:
200g Crushed digestive biscuits
75g Melted butter
Topping:
500g Wensleydale Cheese with Ginger
500g Cream Cheese
Pouring Cream to mix
125g Stem ginger in syrup
Icing sugar to taste
Mix together the digestive biscuits and melted butter. Press down firmly in a 8” loose bottomed cake tin and refrigerate.
Mix together the Wensleydale Cheese and cream cheese, add enough cream to make a stiff consistency. Add the Stem Ginger and then the icing sugar to taste.
Spread the cheese mixture onto the biscuit base and refrigerate until ready to serve
