White Choc Ginger Cheesecake
This decadent white chocolate and ginger cheesecake is a delightful treat for any occasion. The combination of creamy white chocolate and the warmth of ginger in a smooth and rich cheesecake filling is sure to impress your guests. With a gingernut biscuit base adding a crunchy contrast to the creamy filling, this dessert is a true delight for the taste buds. So go ahead and indulge in this luscious dessert that will have everyone asking for seconds!
— Constant Cookbook
Ingredients
- For the Base:
- 300g Gingernut biscuits
- 90g unsalted butter, melted
- For the Filling:
- 1kg cream cheese at room temperature
- 225g caster sugar
- 1.5 tbsp plain flour
- 0.5 tbsp ground ginger
- 4 large eggs
- 2 tsp vanilla extract
- 2tbsp double cream
- 250g white chocolate
- 2 blobs of stem ginger in syrup, chopped, for decoration.
Instructions
- This cheesecake keeps well for a few days in the fridge, so don't be put off by the amount of servings!
- To begin, you will need extra wide tin foil (about 45mm) and a baking/roasting tin large enough to contain a 9" spring form tin. Begin by buttering the 9" springform tin and cutting a square of foil. Stand the tin on the centre of the foil and bring the edges up the tin to make it waterproof. Cut off the excess, but not below the rim of the tin. Put the foil to one side and preheat the oven to 165/ fan 145/ gas 4.
- Melt the butter. Break the biscuits roughly into a food processor and process to fine crumbs. Drizzle in the butter until well mixed then press into the bottom of the prepared (springform) tin. Bake without the foil jacket for 8 minutes. Meanwhile, put the white chocolate into a bowl above a saucepan of hot water and allow to melt slowly. Stir occasionally and don't overheat it or it will turn grainy. Remove from the double boiler as soon as it's melted and put aside.
- In a large mixing bowl, mix the cream cheese with a hand blender on the lowest speed until creamy. Add the sugar and mix until smooth, stopping to scrape down the sides occasionaly. Sprinkle over the flour and ginger and stir in. Add 2 eggs and mix again in the same way before adding the next 2. Mix in the vanilla and cream. By now it should be a thick consistency.
- To prevent the chocolate from going lumpy it must be added quickly. Have a large spoon ready, then with a spatula scrape the chocolate into the cheese mixture in one go, then quickly stir it all together with the spoon until smooth. Don't worry, it looks a bit scary as it's stirring in, but just keep going it will be fine.
- Now put the foil around the tin and place it into the baking tin. Tip the mixture onto the cooked base and level with a spoon. Pour hot water into the baking tin so it comes about 3cm up the side of the foil, then put into the oven for about 1 hour and 15 minutes until set, but still wobbly in the centre.
- Remove from the oven, cover the cheesecake with a sheet of kitchen roll and cool in the water bath for an hour. Remove from the water bath and cool until cool enought to refrigerate.
- Unmould onto a plate, smooth the edges with a palette knife and decorate with the chopped ginger. Can be served with the syrup from the jar.
Yield
Serves 16
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