Chocolate & Ginger Cheesecake
Indulge in this luscious white chocolate and ginger cheesecake recipe that perfectly balances sweet and spiced flavors. A buttery biscuit base sets the stage for a creamy blend of ricotta and cream cheese intertwined with pockets of decadent melted white chocolate and bursts of zesty glace ginger. Savor each velvety bite as it melts in your mouth atop a tender crumbly crust. This dessert is a delightful harmony of textures and tastes, sure to impress your taste buds in every heavenly spoonful.
— Constant Cookbook
Ingredients
- 90g digestive biscuits
- 200g white chocolate (melted)
- 100g Ricotta
- 150g cream cheese
- 70g glace ginger
- 30g caster sugar
- 25g butter (melted)
Instructions
- Crush the biscuits and mix with the melted butter.
- Press the biscuit mixture into the base of a 20cm springform tin.
- Mix the cream cheese with the ricotta and sugar.
- Fold the melted white chocolate and glace ginger into the cream cheese mix.
- Spoon into the tin, level the top and chill for 3 hours
Yield
Serves 4
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