Baked Pear & Ginger Cheesecake | Rhodes Food Group

Ingredients

• 1 x 410 g can Rhodes Quality Pear Halves in Syrup
• 65 ml (¼ C) preserved ginger, finely chopped
• 1 x 200 g packet of ginger biscuits
• 90 ml (6 T) melted butter
• 2 x 200 g tubs creamed cottage cheese
• 125 ml (½ C) castor sugar
• 3 medium eggs
• 200 ml (¾ C + 2 t )sour cream
• 30 ml (2 T) lemon juice
• extra preserved ginger to serve