{"id":17165,"date":"2021-01-20T08:00:05","date_gmt":"2021-01-20T08:00:05","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=17165"},"modified":"2022-12-22T12:11:22","modified_gmt":"2022-12-22T12:11:22","slug":"white-chocolate-and-ginger-cheesecake","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2021\/01\/20\/white-chocolate-and-ginger-cheesecake\/","title":{"rendered":"White Chocolate and Ginger Cheesecake!"},"content":{"rendered":"

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! <\/h2>\n

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White chocolate and ginger <\/h3>\n

So I know it has only just been Christmas.. which is the season for all things gingerbread, but this is one of the most highly requested recipes in such a long time! It is based on the Wagamama white chocolate and ginger cheesecake!! <\/p>\n

I loveeee all things white chocolate, and I loveeeee all things ginger. These two flavours together are an absolute dream! I am not even kidding when I say the flavour combination is probably one of my favourites of all time! <\/p>\n

For the main idea of this cheesecake it was based on a mixture of my no-bake white chocolate biscoff swirl cheesecake<\/a> (As biscoff biscuits and ginger biscuits are similar) and my no-bake white chocolate raspberry cheesecake<\/a>! <\/p>\n

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Base<\/h3>\n

I decided to use ginger nut biscuits as the base for my white chocolate and ginger cheesecake as they are available all year round, and utterly delicious.<\/p>\n

They make the perfect biscuit base for a cheesecake, especially in this case! I do find gingernut biscuits need less butter when mixing, so don’t be alarmed when you see the base quantities are different! <\/p>\n

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Filling<\/h3>\n

For the cheesecake filling it’s the same idea as them all.. full fat soft cream cheese, icing sugar, double cream and melted white chocolate<\/a>. That’s the basics for a lot of my cheesecakes (With the chocolate changing obviously) but otherwise – it’s that simple! <\/p>\n

I use full fat Philadelphia, but any full fat soft cream cheese works well. I use icing sugar, but you can use caster sugar!! Double cream is the fattiest liquid cream in the UK (about 47%) so if you are elsewhere, you want your equivalent! <\/p>\n

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Chocolate<\/h3>\n

When I make my no-bake cheesecake mixes it’s best to use room temperature soft cream cheese, to make sure the melted chocolate has cooled sufficiently and to have faith! I add my double cream in liquid and whip it as part of the mixture, but you can also whip the cream separately and fold it through! <\/p>\n

I use my favourite white chocolate as always<\/a> – but again, any work! You could even swap the white chocolate to milk<\/a> or dark<\/a>, but as I say… this is based on the Wagamama’s white chocolate and ginger cheesecake dessert so I am sticking to the white chocolate theme! <\/p>\n

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Ginger and decoration<\/h3>\n

For an added extra lovely flavour I added in some finely chopped crystallised ginger. I didn’t use much, maybe 4-5 chunks of it finely chopped, but you can use less,  more, or none at all! You can use a small amount of ground ginger instead, or stem ginger too.<\/p>\n

For the decoration I did my usual drizzle of melted chocolate, swirls of whipped sweetened double cream, and then some crushed biscuits! It’s simple, but you can do whatever you want!! I hope you love this white chocolate and ginger cheesecake recipe! <\/p>\n

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White Chocolate and Ginger Cheesecake!<\/h2>\n\t\t
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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!\u00a0<\/span><\/div>\n