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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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