Despite its deliciously sounding title, this Ginger and White Chocolate Cheesecake recipe is one of the easiest cheesecake recipes to make, as it doesn’t require any fiddly work peeling or grating ginger. The ginger nut biscuit base does all that for you.
- 100g ginger nut biscuits
- 25g butter
- 150g white chocolate
- 200g cream cheese
- 75ml sour cream
- 1 egg
- Preheat the oven to 170°C. If using a metal tin, line its base with greaseproof paper. If using a ceramic dish, you can leave it unlined.
- Place the biscuits and butter into a food processor and pulse until the biscuits are ground but not into a powder – you want to be able to see some shards of biscuit in the mixture.
- Pour the mixture into the tin and press down to form a smooth layer of biscuit that covers the base of the dish. Place in the fridge whilst you make the filling.
- Melt the chocolate either in a pan on a low heat or in the microwave (if using a microwave, be sure not to let it burn).
- Set this mixture aside to cool slightly whilst, in another bowl, you mix the cream cheese, sour cream and egg until completely smooth. Stir in the melted chocolate.
- Pour the creamy mixture onto the biscuit base and wrap the bottom of the tin/dish in foil so that it reaches at least halfway up the tin.
- Make a water bath for the cheesecake by placing it in a baking tray and pouring in enough hot water to reach just underneath the level of the foil, ensuring no water touches the tin.
- Place in the oven for about 25 minutes. The edges of the cheesecake should be set, and the middle still slightly wobbly.
- Leave to cool before diving in.