White Chocolate and Ginger Cheesecake

Tue, 3 December 2024

Equipment 

10 inch spring form tin 

 

Ingredients 

450 g chocolate coated ginger nut biscuits 

100 g butter 

400 g white chocolate 

250 g cream 

400 g soft cream cheese 

100 g stem ginger 

30 g stem ginger syrup 

 

Decorations 

 

Option 1: Rosemary sprigs 

Option 2: Chocolate decorations 

Clementine leaves 

Chocolate sprinkles 

Edible gold 

 

Method 

Crush the chocolate biscuits. Melt the butter. Combine the butter and biscuits. Press firmly into a spring base loose bottom cake tin. 

Whip the cream until it reaches soft peaks. Blitz the stem ginger into a fine pulp. 

Lightly beat the cream cheese in a large bowl. Fold the cream cheese into the cream. Stir in the stem ginger. Melt the white chocolate, pour 50g of it on to a flat marble slab. This will be used to make chocolate curls. Stir the remaining 350g of melted chocolate into the creamy mixture. 

Pour this mixture over the base. Cover, chill and allow to set for about 6 hours or overnight. 

To make the chocolate curls: allow the white chocolate to set. Tilt a sharp knife at a 40 degree angle and slowly pull it towards you creating shards and curls of chocolate as you go. Continue until all the chocolate is gone. 

To decorate: Release the cheese-cake from the tin using boiling water. Using a small spatula or a flat knife smooth out the edges and the top. Working in an anti clockwise direction from top to bottom begin to place 7 chocolate acorns all down the edge of the cheese cake. Dot 5 clementine leaves along the edge between the acorns. Fill in any blanks with the white chocolate curls and some chocolate sprinkles and some edible gold leaf or gold dust. 

Serve?and?enjoy