White Chocolate and Ginger Cheesecake
This is an unusual cheesecake version. It is a no-bake recipe. This cheesecake is a creamy mousse made of white chocolate with pieces of candied ginger, and the ginger nuts biscuits complement the ginger flavour. I love how the sweetness and creaminess of the white chocolate contrasts the spiciness of the ginger. The toffee sauce tops it off perfectly. You can buy the stem ginger (or candied ginger) ready-made but I added the recipe for those who want to make it from scratch. The cheesecake keeps well in the fridge for a week (caramel sauce stored separately in a sealable container).
Mix whip it powder with milk and water, added little by little. Remove from mixing bowl and put aside. Melt the white chocolate. Break up the cream cheese with the mixer, then add the melted chocolate little by little. Add the whip it mixture to the cream cheese mixture and mix well. Put the mix on the biscuit base and refrigerate overnight.
For the ginger toffee sauce, heat the sugar in a pan but be careful not to burn it. It will begin to form a golden caramel. Take the pan off the heat and mix in the butter. Pour in the cream, whisking all the time and add the stem ginger and tablespoon of syrup. Stir until all of the ingredients are combined and smooth.
Once cheesecake is set, decorate with the Raffaello chocolates. To serve drizzle the ginger toffee sauce over the cheesecake.
Ingredients:
Makes 12 servings (23cm diameter cheesecake)
Cheesecake:
Pre-heat oven to 180 degrees Celsius. Break up the biscuits into crumbs and mix with the melted butter. Spread out in a round tin with a removable base. Flatten with the back of the spoon. Put in the oven for 5 minutes until the base is golden. Put aside to cool. Makes 12 servings (23cm diameter cheesecake)
Cheesecake:
- 1 1/2 packets ginger nuts biscuits (350g)
- 125g unsalted butter
- 200g white chocolate
- 200g whip it powder
- 1/2 cup evaporated milk + 1/2 cup water
- 2 packets cream cheese (400g)
- 1 tbsp stem ginger, chopped finely (about 10g)
- 12 Raffaello truffles to decorate
Ginger Toffee Sauce:
- 50g caster suger
- 1 tbsp unsalted butter
- 120ml double cream
- 1 tbsp stem ginger , chopped finely (about 10g) + 1 tbsp stem ginger syrup
Directions:
Mix whip it powder with milk and water, added little by little. Remove from mixing bowl and put aside. Melt the white chocolate. Break up the cream cheese with the mixer, then add the melted chocolate little by little. Add the whip it mixture to the cream cheese mixture and mix well. Put the mix on the biscuit base and refrigerate overnight.
For the ginger toffee sauce, heat the sugar in a pan but be careful not to burn it. It will begin to form a golden caramel. Take the pan off the heat and mix in the butter. Pour in the cream, whisking all the time and add the stem ginger and tablespoon of syrup. Stir until all of the ingredients are combined and smooth.
Once cheesecake is set, decorate with the Raffaello chocolates. To serve drizzle the ginger toffee sauce over the cheesecake.
