Line a 23cm (9in) loose-bottomed cake tin with greaseproof paper. Whizz the biscuits in a food processor to make fine crumbs. Tip into a bowl and stir in the butter. Press into the base of the cake tin. Chill.
Step 2
Preheat the oven to 150°C (130°C fan) mark 2. Melt 100g (3½oz) chocolate in a heatproof bowl over a pan of gently simmering water, making sure bowl doesn't touch the water. Cool slightly. In a large bowl, beat together the mascarpone and cream cheese until smooth. Stir in eggs, sugar, stem ginger and melted white chocolate.
Step 3
Pour into the cake tin and bake in the centre of the oven for 1½hr until the cheesecake just wobbles slightly when the tin is tapped. Leave in the tin and allow to cool on a wire rack. Chill for at least 4hr.
Step 4
Heat the cranberries, sugar and ginger in a pan with 100ml (3½fl oz) water. Simmer for 5min until the cranberries burst. Blend until smooth, then push through a sieve. Chill.
Step 5
Remove cake from tin; transfer to a plate. Dust with icing sugar. Grate over remaining chocolate and serve with cranberry sauce.
Make to end of step four. Wrap the whole tin in clingfilm; put sauce in freezerproof container. Freeze both for up to one month. To serve, thaw in fridge
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
