January 20, 2021
White Chocolate and Ginger Cheesecake!
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A delicious white chocolate and ginger cheesecake with a ginger nut biscuit base, a creamy white chocolate cheesecake filling studded with crystallised ginger and more!
White chocolate and ginger
So I know it has only just been Christmas.. which is the season for all things gingerbread, but this is one of the most highly requested recipes in such a long time! It is based on the Wagamama white chocolate and ginger cheesecake!!
I loveeee all things white chocolate, and I loveeeee all things ginger. These two flavours together are an absolute dream! I am not even kidding when I say the flavour combination is probably one of my favourites of all time!
For the main idea of this cheesecake it was based on a mixture of my no-bake white chocolate biscoff swirl cheesecake (As biscoff biscuits and ginger biscuits are similar) and my no-bake white chocolate raspberry cheesecake!
I decided to use ginger nut biscuits as the base for my white chocolate and ginger cheesecake as they are available all year round, and utterly delicious.
They make the perfect biscuit base for a cheesecake, especially in this case! I do find gingernut biscuits need less butter when mixing, so don’t be alarmed when you see the base quantities are different!
For the cheesecake filling it’s the same idea as them all.. full fat soft cream cheese, icing sugar, double cream and melted white chocolate. That’s the basics for a lot of my cheesecakes (With the chocolate changing obviously) but otherwise – it’s that simple!
I use full fat Philadelphia, but any full fat soft cream cheese works well. I use icing sugar, but you can use caster sugar!! Double cream is the fattiest liquid cream in the UK (about 47%) so if you are elsewhere, you want your equivalent!
When I make my no-bake cheesecake mixes it’s best to use room temperature soft cream cheese, to make sure the melted chocolate has cooled sufficiently and to have faith! I add my double cream in liquid and whip it as part of the mixture, but you can also whip the cream separately and fold it through!
I use my favourite white chocolate as always – but again, any work! You could even swap the white chocolate to milk or dark, but as I say… this is based on the Wagamama’s white chocolate and ginger cheesecake dessert so I am sticking to the white chocolate theme!
Ginger and decoration
For an added extra lovely flavour I added in some finely chopped crystallised ginger. I didn’t use much, maybe 4-5 chunks of it finely chopped, but you can use less, more, or none at all! You can use a small amount of ground ginger instead, or stem ginger too.
For the decoration I did my usual drizzle of melted chocolate, swirls of whipped sweetened double cream, and then some crushed biscuits! It’s simple, but you can do whatever you want!! I hope you love this white chocolate and ginger cheesecake recipe!
White Chocolate and Ginger Cheesecake!
- 300 g gingernut biscuits
- 100 g unsalted butter (melted)
- 250 g white chocolate
- 500 g full-fat soft cream cheese (room temp)
- 75 g icing sugar
- 1/2 tsp vanilla extract
- 300 ml double cream
- 25 g crystallised ginger (finely chopped)
- 50 g white chocolate (melted)
- 150 ml double cream
- 2 tbsp icing sugar
- Crushed gingernut biscuits
- Blitz the gingernut biscuits to a fine crumb in a food processor.
- Add in the melted butter, and mix again.
- Press into the bottom of a 20cm/8" deep springform tin.
- Melt the white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.
- Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.
- Add in the cooled melted white chocolate, and whisk again.
- Add in the double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.
- Once thick, fold through the finely chopped crystallised ginger.
- Spread the mixture onto your base, making sure to fill the tin properly around the edges to avoid any gaps.
- Set the cheesecake in the fridge for a minimum of 6-8 hours, but preferably overnight.
- Once your cheesecake has set, carefully remove it from the tin.
- Drizzle over your melted white chocolate.
- Whip together the double cream and icing sugar to soft peaks - and pipe in swirls! I used a 2D closed star piping tip.
- Add on some crushed gingernut biscuit crumbs.
- This cheesecake will last for 3 days in the fridge.
- Please use full-fat ingredients to help make sure it sets.
- You can use 1tsp ground ginger, or stem ginger instead of the crystallised ginger, or leave it out altogether.
- All the decoration is optional but I use this piping tip!
- You can use any white chocolate, but I use this one!
- I use this 8"/20cm springform tin.
- If you want to make a smaller cheesecake, you can half the mixture - and use a 6" deep tin!
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I saw this recipe and knew I had to try it and it didn’t disappoint. The combination of ingredients tasted really nice and with the added cream and chocolate on top, yum…. All my family loved it. Will definitely make it again.
What proportion of the ingredients would I need for a 7 inch springform tin please?
Hi Jane, this cheesecake looks amazing and I plan to make it for Christmas this year, how much ground ginger would you recommend as a substitute if I don’t have crystallised ginger? Thanks.
Hiya! Use 1-2 tsp. Hope this helps! x
So I tried to make this vegan and it worked well! Swapped out the ingredients for Vegan butter, cream cheese and double cream and used vegan dark chocolate instead of the white. Was maybe not as firm as a normal cheesecake but held together well and tasted lovely!
Hi Jane, love your recipes and excited to try this one. Would cranberry sauce as a decorative piece be too much?
Hi Jane! Can I sub the cream for sour cream? Love all your recipes! Xxx
Hiya! Unfortunately I have never tested this – But if you do, let me know the outcome! x
Hi Jane, Can you use Dark Chocolate instead of white chocolate?
Yes absolutely! Sounds yummy! x
I’ve made the original recipe and it turned out great. I’ve also made it with an oreo base and left out the ginger in the filling, when I couldn’t get hold of ginger nuts overseas. Both received lots of compliments. So creamy!
Hi! I’m going to make this for Christmas Day pudding. All of the other cheesecakes I’ve made have been great but the base is always rock solid and makes it difficult to cut. Am I doing something wrong?
Hi, are you cutting this straight from the fridge or at room temperature?
I was always cutting mine straight out of the fridge but read somewhere that it’s better to leave the cheesecake out for about half and hour which makes it easier to cut. After finding this out it definitely helps. 🙂
Can you freeze this recipe? Any advice if so?
Would it work if added 75ml of lemon juice to the cheesecake mixture to make it a white chocolate, ginger & lemon cheesecake?
Hey, any added liquid can risk it not setting so lemon extract would be safer xx
Hi, I have made a few of your cheesecakes and they’ve all turned out great,, thank you but one question – how do you get all your cheesecakes to look so smooth around the sides? When I release my cheesecakes from the springform tin the filling never looks as smooth, any tips? Thanks
Use a little tiny knife all around the outside!xx
Could this be made vegan?
Hiya! I personally have not tried this – however it is definitely worth a go! Let me know the outcome! x
Hi Jane, does the idea of the deep tin make the cheesecake filling taller because I’ve always wondered why my cheesecake fillings were a lot lower?
The depth is based on the diameter of the tin – if yours is bigger it will make it shallower x
Can you freeze the cheesecake?
Hii! Yes you can, I would just leave it to set in the fridge first x
Hi Jane – If I wanted to use a 4” springform, what would you recommend the recipe be?
Thank you x
I would use 1/3 of the recipe!! x
Loved the cheesecake. It got slightly stuck to the tin though and ruined the appearance somewhat. I used the recommended tin. Any suggestions to avoid this next time?
Also could you do this in mini cheesecake tins to make multiple separate cheesecakes for family. If so how many mini moulds for the recipe please?
Did it get stuck on the base or the sides? You can line it if you want but I personally don’t! And the best thing I can recommend for mini ones is to look at my mini chocolate orange cheesecake recipe and use that as a guide! x
Love this recipe. Mine is just in the fridge overnight waiting to set. One question – How long do you whisk everything together for? Mine was about 10 min but I’m worried it was too thin as I could almost pour it in.
Love all your recipes!
Timings are hard to say as it depends on the mixer, and temperature etc! 10 minutes is quite a long time though so it may have been over whisked. You can freeze it for a while to make it easier too serve this time though x
Hi Jane, are there any particular brands of supermarket own brand full fat cream cheese that you recommend or avoid?
I generally always use Philadelphia as I find it best, or aldi/lidl own x
Hi Jane, just out of interest what piping tip do you use to decorate your cheesecakes? All of your cheesecakes look amazing and the ones I’ve made also taste incredible!!
Ahh thank you! A 2d closed star x
Made this last week and it was absolutely delicious! so proud of myself! Everyone absolutely devoured it, amazing recipe! love all your recipes I don’t use anyone else! You have kept me busy through lockdown!
Everytime I make cheesecakes my mixture seems to go thick very very fast and is very “velvety” with air pockets. I use mascarpone should I just be using Philadelphia? Or is it the icing sugar? Thank you!
Mascarpone is naturally more like that! x
Thanks for sharing, this cheesecake looks amazing 🙂
This sounds delicious and I actually love using ginger biscuits for bases yet don’t eat them on their own; I’ve been using ginger biscuits for a raspberry and white chocolate cheesecake for some years now so I’ll definitely be giving this a go. Thanks so much. Love your bakes!
Will i still get the same effect by crushing the biscuits in a bag (with pastry roller) as i don’t have a food processor..i use the crushing method in your other 3 cheesecakes i’ve made 🙂
Yes, as long as you crush them to a very fine crumb it works.
Hi Jane – If I use a 9″ Tin and a 7″ spring form tin, will it still be okay and will it be okay to half the recipe for the 7″?
Thank you and can’t wait to try this one this weekend!
You can still halve it, but it will just be thinner is all!
Hi Jane, do you think I would be able to substitute Crystalised ginger for stemmed ginger? This wounds delicious!
Yes, you can! (Mentioned in the notes)