A creamy, decadent white chocolate filling on top of a crunchy, ginger base. I promise you will be craving this dessert! This cheesecake makes a special dessert for any occasion especially Christmas.
Course Christmas dessert, Dessert, pudding, special occasion dessert
Cuisine British
Servings 8
Equipment
1 springform round baking pan approx 20cm diameter
1 food processer or mixer
Ingredients
Base:
250gginger biscuits
75gbuttermelted
Filing:
250gPhiladelphia cream cheese
150mlwhipping cream
1tspvanilla essence
100gwhite chocolate
70gcaster sugar
Instructions
For the base
Grease the springform baking pan or if using an ordinary round baking pan, grease and line with baking paper to help when lifting the cheesecake out for serving.
Process the ginger biscuits in a food processor until they resemble bread crumbs. If you don't have a food processor you can crush the biscuits by hand in a bowl, using the end of a rolling pin or place the biscuits in a ziplock bag and bash with a rolling pin.
Melt the butter either in a small saucepan over medium heat or in a microwave for 10-20 seconds.
Mix the melted butter and crushed biscuits together then press firmly into the round springform baking pan.
Place in the fridge to set and firm up.
For the filling:
Whip together the cream cheese, vanilla essence and cream in a food mixer/processor until it forms stiff peaks.
Melt the white chocolate in a small bowl set over a bigger bowl full of boiling water or over a saucepan of hot water. Don't be tempted to microwave the chocolate to melt it - white chocolate does not melt well in the microwave!
Mix through the melted chocolate and sugar into the cream and cheese mixture.
Smooth the filling mixture over the biscuit base and refrigerate for 3-4 hours if possible before serving.
To serve: release the cheesecake from the baking pan and decorate to your preference.
Keyword cheesecake, chocolate, christmas, christmas dessert, dessert, ginger, pudding, special occasion, treats, white chocolate