White Chocolate Cheesecake (with ginger)

For the base:

1. Place the ginger nut biscuits into a food processor and process on high speed until very finely crushed and sandy in texture.You can also do this step by hand by bashing the biscuits with a rolling pin inside a sealable plastic bag.
2. Melt the butter either in a small saucepan on the stove or in a microwave-safe bowl in the microwave.
3. Add the finely crushed biscuit crumbs and melted butter together in a bowl and mix well until thoroughly combined.
4. Press the buttery biscuit mixture evenly across the base of a 23cm or 9 inch springform cake tin. Use the back of a spoon or the bottom of a glass to press down firmly and flatten.
5. Place the cake tin in the fridge while you prepare the cheesecake filling.

For the cheesecake filling

1. Break the white chocolate into smaller pieces and place it in a heatproof glass or ceramic bowl.
2. Melt the white chocolate in the microwave in 30 second bursts, stirring well after each interval. Alternatively, melt the chocolate in a bowl set over a saucepan of gently simmering water, ensuring the bowl does not touch the water.
3. Once fully smooth and liquid, remove the white chocolate from the stove and set it aside to cool for about 10 minutes.
4. Pour the double cream into a large mixing bowl. Using a hand mixer or stand mixer, whip the double cream on high speed until it reaches soft peak stage, being careful not to over-whip it.
5. In a separate large bowl, add the full-fat soft cream cheese and mascarpone cheese. Beat together using a hand mixer or stand mixer on medium-high speed until fully blended and smooth.
6. Add in the whipped double cream. Continue whipping on medium speed until the cheese mixture is quite thick and will hold its shape.Careful no to overwhip it or it might become grainy.
7. Drain the stem ginger pieces. (You can reserve 2-3 tablespoons of the syrup in the jar to drizzle over the cheesecake if you wish.)
8. Finely mince the stem ginger either by hand using a sharp knife on a cutting board or in a mortar and pestle.
9. Add the cooled melted white chocolate and sifted icing sugar to the bowl of cream cheese filling. Gently fold together by hand until just combined.
10. Finally, fold in the finely minced pieces of stem ginger until distributed throughout.
11. Transfer the finished creamy cheesecake filling into the cake tin on top of the chilled biscuit base. Use a spatula to smooth and level the top.
12. Cover the tin and refrigerate the cheesecake for a minimum of 6 hours to allow it to fully set, but ideally refrigerate overnight.
13. Before releasing the clip on the springform tin, use a long knife or palette knife to carefully slide between the cheesecake and the sides of the tin.This step helps to ensure a clean and smooth release, preventing the cheesecake from sticking to the sides and avoiding any uneven or jagged edges.