200g (8oz) crushed digestive biscuits
75g (3oz) melted butter
500g (1lb) Yorkshire Wensleydale & Ginger cheese
500g (1lb) cream cheese
Pouring cream to mix
125g (5oz) stem ginger in syrup
Icing sugar to taste
1. Mix together the digestive biscuits and melted butter. Press down firmly in a 20cm (8”) loose bottomed cake tin and refrigerate.
2. Mix together the Yorkshire Wensleydale & Ginger cheese and cream cheese, add enough cream to make a stiff consistency. Add the stem ginger and then the icing sugar to taste.
3. Spread the cheese mixture onto the biscuit base and refrigerate until needed.