Spotlight on Captain Larry Tyler: owner & captain of sailing yacht THE DOVE (54-foot sloop) and also a trained chef, professional photographer & filmmaker who sailed around the globe on a 35' yacht using celestial navigation. Larry here shares with us one of his secrets for happy, repeat charter guests on THE DOVE!
The Dove Ginger Cheesecake
- 1/2 cup of water
- 1/2 cup of brown sugar
- 1/4 cup of fresh ginger
- Grated zest of one lemon or lime
- 24 ounces (700gm) cream cheese
- 2-3 eggs
- 1/4 cup of heavy cream or yoghurt
- 1 teaspoon Vanilla extract
- Handful of white raisons soaked in rum for about an hour (optional)
Base / Crust
- 1 cup of Hob-Nobs biscuits
- 1/4 cup of brown sugar
- 2 tbs. unsalted butter melted, cooled
Base: break up the biscuits and crush them in a bowl, add the melted cooled butter and mix well with a wooden spoon. Then put mixture at bottom of round baking tin and press hard with spoon or the bottom of a flat glass or mug. Sprinkle the biscuit mixture with the lemon zest and ginger. Pour the cream cheese mixture on top of biscuit base and place in the oven for approx. 45 minutes or until golden brown on top and the centre is still a little wobbly when you move it. Allow to cool and place in the refrigerator for a few hours or over night, serve well chilled.
Note: Cooking time depends on your preference of how moist you like the finished cheesecake. Inserting a knife does not work on this cake. When the cake comes out of oven it will deflate a little this is normal.
Using an 8" (20cm) to 9"(23cm) x 3"(8cm) round baking tin with detachable base is best.
For the base you may also digestive biscuits or ginger snaps. Raisins can omitted, if desired.
The Dove is a 54-foot sloop which accommodates up to four guests in two cabins.