To make your own Metis® and ginger baked cheesecake swirls you will need:
The method might sound a little bit complicated but I promise it isn’t.
First up, preheat the oven to around 160-170 degrees centigrade and grease a baking tin. I used that one calorie cooking spray. Smash up the ginger nuts or whazz them up in a blender. Melt the butter and mix in the biscuit crumbs. Press the mixture down into the bottom of the tin and bake for around 15 minutes.
(If you’re not a fan of ginger biscuits you could use digestives instead.)
Halve the Metis®, take out the stones, and chop the halves into quarters. You can leave on the skins. Pop the pieces into a saucepan with the caster sugar and simmer for around 10 minutes, stirring often. Puree the Metis® mixture with a spoonful of water and a spoonful of lemon juice. I used a Nutribullet to do this as it blends the skins up well too. The skins help to give the puree a vibrant colour.
Take out your biscuit base, leave it to cool, and turn the oven down to around 150.
Now to make the creamy cheese filling.
In a bowl, using an electric whisk, blend together the cream cheese and soured cream. Add the icing sugar and vanilla powder and blend a bit more. Finally, blend in your two eggs. Pour this on top of your cooled biscuit base and smooth down the top.
Next you have to use your Metis® puree to create the marble effect. This is easier than it looks, so don’t be scared. Blob the puree all over the top of the cheese mixture and then use a skewer to make swirly patterns. Stop before it just turns into a big pink mess.
Put the cheesecake back into the oven and this time bake for about 25 minutes or until the topping is set. Leave to cool and then pop it into the fridge for a couple of hours to firm up before cutting it into squares. (Or just spooning it straight into your mouth.)