Looking for a dessert that’s perfect for the holiday season? Look no further than this White Chocolate Ginger Cheesecake recipe. The combination of creamy white chocolate and spicy crystallized ginger makes for a flavor explosion that will leave your taste buds begging for more.
This cheesecake is sure to impress your guests with its beautiful presentation and rich flavor. Whether you’re hosting a party, celebrating a special occasion or just looking to indulge in some delicious dessert, this recipe is the perfect choice.
But don’t let its impressive appearance fool you, this White Chocolate Ginger Cheesecake is actually quite simple to make. With just a few ingredients and some basic kitchen tools, you can have this stunning dessert ready to go in no time.
So why not step up your dessert game this holiday season and give this White Chocolate Ginger Cheesecake recipe a try? Your taste buds (and guests) will thank you!
Why You’ll Love This Recipe
If you’re a fan of cheesecake and ginger, then you’re in for a real treat with this white chocolate ginger cheesecake recipe. But even if you’re not a fan of either of these flavors, I guarantee this dessert will make you change your mind.
What sets this recipe apart is the combination of tangy cream cheese and sweet white chocolate that combine to create a creamy and indulgent filling. The addition of ground and crystallized ginger not only adds depth to the flavor but also gives a kick of spicy warmth that feels like a hug from the inside out.
The texture too, is just right – it’s creamy without being overly dense or cloying, which can often be a problem with cheesecakes. And as if it wasn’t already tempting enough, the buttery ginger biscuit base adds an extra layer of crunch that perfectly balances the smooth filling.
Overall, this recipe is sure to be a crowd-pleaser – whether you’re making it for family dinners or special occasions. So why not surprise your guests with something unexpected and serve up this unique white chocolate ginger cheesecake? Trust me when I say it won’t disappoint!
Here are the ingredients you will need to make this decadent White Chocolate Ginger Cheesecake recipe:
For the crust:
- 200g (7oz) ginger biscuits, crushed into fine crumbs
- 100g (3.5oz) unsalted butter, melted
For the filling:
- 300g (10.5oz) cream cheese, at room temperature
- 250g (8.8oz) mascarpone cheese, at room temperature
- 200g (7oz) white chocolate, melted and cooled
- 150ml (5 fl oz) full-fat cream
- 100g (3.5oz) caster sugar
- 2 tbsp ginger wine or stem ginger syrup
- 1 tsp ground ginger
- 1 tsp vanilla extract
- 2 free-range eggs
For the topping:
- Crystallized ginger or fresh raspberries
Note: You can use gluten-free ginger biscuits for a gluten-free option.
The combination of creamy mascarpone and tangy cream cheese provides a velvety texture while the addition of white chocolate gives it a rich and indulgent flavor profile that is sure to impress your guests! The subtle heat from the ground ginger perfectly balances with the sweetness of the white chocolate making it an excellent dessert option for any occasion. Top it off with some crystallized ginger or fresh raspberries to give it an even bolder taste!
The Recipe How-To
Now, let’s get down to business- the making of this delicious White Chocolate Ginger Cheesecake. This recipe has three main components – the biscuit base, the filling, and the toppings. Let’s get started:
- 300g ginger biscuits
- 150g unsalted butter, melted
- Start by crushing your biscuits into fine crumbs. You can either use a food processor or put them in a plastic bag and bash them with a rolling pin.
- Mix the biscuit crumbs with melted butter until evenly combined.
- Pour the mixture into an 8 inch (20cm) greased cake tin and press firmly onto the base of the tin.
- Bake in a preheated oven at 180°C for about 10 minutes until lightly golden.
- 300g white chocolate
- 750g cream cheese
- 250ml soured cream
- 4 free-range eggs
- 200g caster sugar
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 100g crystallized ginger, chopped
- Melt the white chocolate using a double boiler/ heatproof bowl over simmering water or in a microwave for about a minute or until completely melted. Stir occasionally to prevent burning.
- Beat the cream cheese and sugar together in a mixing bowl until smooth and creamy.
- Gradually add the eggs one by one while still whisking.
- Fold in the remaining ingredients which include soured cream, vanilla extract, ground ginger, crystallized ginger and melted white chocolate into the mixture until combined.
- Pour the filling over the cooled biscuit base and smooth it out gently.
This is where you get creative! You can choose to top your cheesecake with any of your desired toppings like whipped cream, chocolate shavings, biscuits, sprinkles or entire pieces of crystallized ginger.
Once you are done decorating your cheesecake, place it in the fridge to set for at least four hours or overnight.
Note: When cutting through your cheesecake, ensure that you wipe the knife clean between slices to ensure neat slices. Keep it refrigerated until ready to serve.
That’s it! Your White Chocolate Ginger Cheesecake is ready to be enjoyed!
Substitutions and Variations
While this white chocolate ginger cheesecake recipe is already delightful on its own, there are several substitutions and variations to suit your taste buds. If you prefer a stronger ginger flavor, add more ground ginger or even use crystallized ginger in the filling. For a more complex taste, swap out the vanilla extract with ginger wine.
Looking for a gluten-free version? Use gluten-free ginger biscuits for the crust, or try making a spiced gingerbread cheesecake instead. You can also switch up the type of chocolate by using dark chocolate instead of white chocolate, or even creating a marbled effect by using both.
To create an even creamier texture, replace some or all of the cream cheese with mascarpone cheese. Another way to add more depth to this dessert is by incorporating fresh raspberry puree into the filling.
For those who love crunch in their dessert, try including small pieces of stem ginger in the biscuit base or sprinkle on top of the finished product. You can also experiment with different types of biscuits for the crust, such as digestive biscuits or gingersnaps.
Overall, don’t be afraid to get creative with this white chocolate ginger cheesecake recipe! With so many possible substitutions and variations, you can make it your own and enjoy a unique dessert every time.
Serving and Pairing
Once your white chocolate ginger cheesecake has been beautifully prepared and set, it’s time to think about serving and pairing it with complementary flavors.
This cheesecake will become the centerpiece of your dessert table, so it is essential to give some thought to how best to serve it. The rich creamy filling combined with the spicy crystallized ginger and luxurious white chocolate calls for something light and refreshing. For instance, a simple raspberry sauce paired with this sweet and spicy dessert might just be the perfect match.
You can also try serving it with whipped cream or crème fraiche for a sophisticated finish that balances out the richness of the cheesecake. If you want to take things to another level, simply top the cheesecake with some fresh berries like raspberries or strawberries.
If you’re looking for something slightly more indulgent, try pairing your white chocolate ginger cheesecake with its own signature homemade stem ginger ice cream. It will take your guests on an unforgettable culinary journey of spiced ice cream and creamy white chocolate cheesecake!
Finally, when serving, remember to cut generous slices as everyone will want to savor every bite of this heavenly dessert.
Whatever you choose, make sure not to overpower this delicately flavored dish. With its unique blend of ginger, vanilla and white chocolate flavors, this creamy white chocolate ginger cheesecake is a masterpiece that deserves only your finest china plates and silverware!
Make-Ahead, Storing and Reheating
If you’re planning to serve the White Chocolate Ginger Cheesecake Recipe for a dinner party or special event, you’ll be glad to know that it can be made ahead of time! Allow the cheesecake to cool at room temperature completely before transferring it to the refrigerator.
When storing this dessert, make sure to cover the cheesecake with plastic wrap or foil while keeping it in an airtight container. Doing so will prevent any moisture from seeping into the crust or cheesecake itself, which would then make it soggy.
If you want to reheat your cheesecake, always do so slowly and carefully. To preserve its texture and flavor, let it come back up to room temperature first then place it in the oven at a low heat for about 10-15 minutes. It’s also important to avoid overheating the cheesecake because this could cause the cream cheese mixture to melt and split.
If you have leftovers, store them according to the directions above and enjoy within 2-3 days. White Chocolate Ginger Cheesecake tastes great even when chilled, which makes it perfect as a grab-and-go dessert option on busy weekdays or for a quick snack anytime!
With these tips and tricks, you can confidently prepare this delicious dessert ahead of time without having to compromise on its taste or texture. So go ahead and make White Chocolate Ginger Cheesecake Recipe part of your tried-and-tested collection today!
Tips for Perfect Results
To achieve perfect results with this white chocolate ginger cheesecake recipe, here are some helpful tips to keep in mind.
Firstly, be sure to melt the white chocolate and unsalted butter together in a heat-proof bowl over simmering water. Avoid using a microwave or direct heat as this can easily burn the chocolate.
Next, ensure that all ingredients, particularly the cream cheese and eggs, are at room temperature before beginning. This will help the ingredients combine more easily and produce a smoother texture.
When mixing the filling, use an electric mixer on low speed to avoid adding too much air into the batter. Overmixing can lead to cracks on your cheesecake surface during baking.
When it comes to baking, use a water bath to prevent the cheesecake from cracking as well. Simply wrap the bottom of your springform tin in foil and place it in a roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the tin.
Finally, allow your cheesecake to cool completely before slicing and serving. This allows for the flavors and texture to set properly.
By following these tips, you’ll be able to create an indulgent white chocolate ginger cheesecake that will impress anyone who tastes it. Enjoy!
In conclusion, the White Chocolate Ginger Cheesecake is not only a delicious dessert but also a masterpiece! This recipe combines the best of both worlds – the creamy goodness of cheesecake and the spicy kick of ginger. With its decadent white chocolate filling and crunchy ginger biscuit base, it is hard to resist.
Whether you are a seasoned baker or just starting, this recipe will impress your family and friends. Plus, with the variety of substitutions and variations available, you can make this cheesecake your own by adding your favorite ingredients or tweaking the spices.
So why not give this recipe a try? Don’t be afraid to experiment and have fun with it! As Mary Berry said: “The pleasure of creating a beautiful cake or group of desserts is that they are a feast for the eyes as well as the taste buds.” As you take that first bite, let the creamy white chocolate and spicy ginger combination transport you into a world of dessert heaven.
Get ready to indulge in one of the most divine desserts ever made. Trust me; this white chocolate ginger cheesecake recipe is nothing short of exceptional!
CRUST If you must
- 13 ounces gingersnaps
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 3 1/2 ounces unsalted butter, melted and cooled
- 1 lb white chocolate
- 32 ounces cream cheese
- 1/4 cup sugar
- 4 large eggs, room temp
- 1 large egg yolk, room temp
- 1 tablespoon vanilla
- 1 teaspoon ground ginger
- 1 cup crystallized ginger, minced (chop with chef’s knife with sugar so it doesn’t stick. Avoid cuisinart)
- Preheat 325 dergee oven.
- Nine inch springform buttered, wrapped in foil.
- Combine all crust ingredients in food processor, pulse until ground.
- Press into bottom of pan and up the sides if you can’t controll yourself.
- Melt chocolate.
- Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
- Beat in vanilla, ground ginger and then white chocolate.
- Fold in crystalized ginger.
- Bake in water bath until done.
- chill overnight.
Your Own Notes
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.