The easiest ginger and white chocolate cheesecake (Wagamama style)
User Reviews
5
The easiest ginger and white chocolate cheesecake (Wagamama style)
Description
The recipe starts by combining crushed ginger cookies with melted butter to form a sturdy base chilled in the fridge. The filling blends cream cheese and mascarpone with melted white chocolate, then integrates finely chopped candied ginger pieces to provide a warming ginger kick throughout the rich vanilla-tinged cheesecake.
After spreading the filling evenly over the chilled base, the cheesecake is refrigerated for several hours or overnight to firm up, achieving a dense, creamy consistency. Serving small slices alongside a drizzle of caramel sauce enhances the interplay of sweet, ginger-spiced, and milky white chocolate flavors.
This no-bake style cheesecake emphasizes balance between the crunchy, fragrant ginger base and the smooth, subtly sweet filling. Different types of candied ginger can be used depending on availability. The cheesecake also freezes well in its pan, making it suitable for making ahead and enjoying later.
Ingredients
- 7 ounces ginger cookie (UK/Australia=biscuits) either blitz in a food processor, or seal the cookies in a plastic bag and bash with a rolling pin
- 2.5 ounces butter melted
- 9 ounces cream cheese
- 9 ounces mascarpone cheese
- 7 ounces white chocolate reserve 2 pieces for grating over at the end
- 3 pieces candied ginger chopped into small pieces (or crystallized ginger, or ginger in syrup – add more to taste)
- caramel sauce store-bought
Instructions
- Melt the butter in a large saucepan, then empty the biscuit/cookie crumbs into it. Stir well, then press the crumbs into a 9-inch springform baking pan. Pop into the fridge while you prepare the cheesecake filling.
- Break up the white chocolate and melt in a glass jug in the microwave in 30-second bursts (I find 3 to 4 bursts about right). Set aside.
- In a medium bowl, whisk together the cream cheese and mascarpone cheese either with a handheld whisk or a wooden spoon. Slowly whisk in the white chocolate.
- Stir through the ginger pieces, then pour the cheese mixture on top of the biscuit/cookie base. Spread over evenly, then cover and let set in the fridge for at least a few hours, or overnight.
- Serve fairly small pieces with a bit of caramel sauce (if using) drizzled over the top. Yum!
Notes
- Add the melted white chocolate gradually to prevent graininess; any graininess will not affect the final taste or appearance.
- Various types of candied ginger, including ginger in syrup or crystallized ginger, can be used as long as they provide some spicy zing.
- The cheesecake freezes well if kept on its base, covered loosely with foil, inside a sealed container; defrost slowly on the counter or overnight in the fridge.
- Caramel sauce is optional but complements the ginger and white chocolate flavors effectively.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10(to 12)
Amount Per Serving
Calories 443 kcal
% Daily Value*
| Calories | 443kcal | 22% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 73mg | 24% |
| Sodium | 264mg | 11% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 883IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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