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White Chocolate and Ginger Cheesecake!
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!
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Category:
Dessert
Type:
Cheesecake
Keyword:
Ginger, White Chocolate
Prep Time:
30
minutes
minutes
Setting + Decorating Time:
7
hours
hours
30
minutes
minutes
Total Time:
8
hours
hours
Servings:
12
Slices
Author:
Jane's Patisserie
Ingredients
Biscuit Base
300
g
gingernut biscuits
100
g
unsalted butter
(melted)
Cheesecake Filling
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)
Decoration
50
g
white chocolate
(melted)
150
ml
double cream
2
tbsp
icing sugar
Crushed gingernut biscuits
Grams
-
Ounces
Instructions
Biscuit Base
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.
Cheesecake Filling
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.
Decoration
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.
Notes
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!