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White Chocolate & Ginger Cheesecake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
1: Blitz the gingernut biscuits to a fine crumb in a food processor.

2: Add in the melted butter, and mix again and Press into the bottom of a 20cm/8" deep springform tin.

3: Melt the white chocolate until smooth - I do this in the microwave. Leave it to cool for about 10 minutes.

4: Add your cream cheese, icing sugar and vanilla to a bowl and whisk until smooth.

5: Add in the cooled melted white chocolate, and whisk again.

6: Add in the double cream, and whisk again until thick. Alternatively, whisk your cream separately to soft peaks, and fold into the other mixture.

7: Once thick, fold through the finely chopped crystallised ginger.

8: 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.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
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.

 

 

 

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