This Mary Berry Ginger and White Chocolate Cheesecake is a rich and decadent recipe, which features a creamy, no-bake filling packed with sweet white chocolate and a warm, spicy kick from stem ginger, all on a crunchy ginger biscuit crust. It’s the perfect make-ahead dessert for a dinner party or a special occasion, ready in about 30 minutes, plus chilling time.
Mary Berry Ginger and White Chocolate Cheesecake Ingredients
For the Crust:
- 250g (9 oz) ginger nut biscuits (or ginger snaps), crushed
- 100g (½ cup) butter, melted
For the Filling:
- 200g (7 oz) good quality white chocolate, broken into pieces
- 500g (18 oz) full-fat cream cheese, at room temperature
- 100g (1 cup) icing sugar, sifted
- 4 balls of stem ginger in syrup, finely chopped, plus 2 tbsp of the syrup from the jar
- 300ml (1 ¼ cups) double cream or heavy whipping cream
To Decorate (optional):
- White chocolate curls
- 1 ball of stem ginger, finely chopped
How To Make Mary Berry Ginger and White Chocolate Cheesecake
- Make the Crust: In a bowl, mix the crushed ginger nut biscuits with the melted butter until the crumbs are evenly moistened and resemble wet sand.
- Press the Crust: Tip the crumb mixture into a 23cm (9in) springform or loose-bottomed cake tin. Use the back of a spoon to press the crumbs firmly and evenly into the base of the tin. Place the tin in the refrigerator to chill and firm up for at least 30 minutes.
- Melt the Chocolate: While the crust chills, gently melt the white chocolate pieces in a heatproof bowl set over a pan of simmering water (a double boiler), or in the microwave in 20-second intervals, stirring frequently. Be very careful not to overheat it. Set aside to cool slightly until it is tepid.
- Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until it is completely smooth and free of lumps. On a low speed, gradually beat in the sifted icing sugar until combined.
- Combine the Filling: Beat in the 2 tablespoons of syrup from the stem ginger jar, then pour in the slightly cooled melted white chocolate and continue to beat until the mixture is smooth.
- Assemble and Chill: In a separate, clean bowl, whip the double cream until it holds stiff peaks. Gently fold the whipped cream into the white chocolate and cream cheese mixture with a large metal spoon or spatula until it is just combined. Finally, fold in the finely chopped stem ginger.
- Chill Until Firm: Spoon the filling over the chilled biscuit crust and spread it into an even layer. Place the cheesecake in the refrigerator to chill for at least 6 hours, or preferably overnight, until it is completely firm.
- Decorate and Serve: When you are ready to serve, carefully remove the cheesecake from the tin. Decorate with white chocolate curls and a sprinkle of finely chopped stem ginger, if desired.
Recipe Tips
- How to get a perfectly smooth, non-lumpy filling? The two most important secrets are to use cream cheese that is fully softened to room temperature, and to let the melted white chocolate cool slightly before you add it to the cream cheese mixture. Adding hot chocolate to cold cream cheese can cause it to seize.
- Can I make this ahead of time? Absolutely! This no-bake cheesecake is the perfect make-ahead dessert. It needs at least 6 hours to set, but its flavor and texture are even better if it’s made a full day in advance.
- Why did my cheesecake not set? This can happen if it wasn’t chilled for long enough, or if low-fat ingredients were used. For a no-bake cheesecake to set up properly, it is essential to use full-fat cream cheese and double (heavy) cream that has been whipped to stiff peaks.
- What’s the best ginger to use? Stem ginger preserved in syrup is the key ingredient. It provides a sweet, warming spice and a lovely chewy texture that you can’t get from fresh or ground ginger. You can find it in jars in most large supermarkets.
What To Serve With This Cheesecake
This is a rich and decadent dessert that is a complete treat on its own. The sweetness of the white chocolate is perfectly balanced by the warm spice of the ginger. It is fantastic served with:
- A strong cup of coffee or an espresso.
- A small glass of a dessert wine or a ginger liqueur.
How To Store This Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator because of the cream cheese. Keep it covered in a cake carrier or with plastic wrap. It will keep well for up to 4 days.
- Freeze: This cheesecake freezes beautifully. You can freeze it whole or in individual slices. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw it in the refrigerator before serving.
Ginger and White Chocolate Cheesecake Nutrition Facts
- Serving: 1 slice (1/12th of cake)
- Calories: 630 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 45g
- Saturated Fat: 28g
- Sugar: 48g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
White chocolate is very delicate and sensitive to heat. It seizes (becomes thick and grainy) if it gets too hot or if it comes into contact with even a tiny drop of water. The best method is to melt it very gently in a clean, dry bowl over a pan of simmering water, ensuring the bowl does not touch the water.
A crumbly crust that doesn’t hold together is usually because it wasn’t pressed firmly enough into the tin. Use the bottom of a glass or a flat measuring cup to really compact the buttery crumbs into a solid base before you chill it.
Yes, if you are a true ginger lover, you can increase the amount of finely chopped stem ginger in the filling or add a little more of the syrup to the cream cheese mixture.
Try More Recipes:
- Mary Berry Biscoff Cheesecake Recipe
- Mary Berry Passion Fruit & Orange Cheesecake Recipe
- Mary Berry Mint Aero Cheesecake Recipe
Mary Berry Ginger and White Chocolate Cheesecake Recipe
Description
A classic and incredibly easy no-bake cheesecake with a rich, creamy filling packed with sweet white chocolate and warm, spicy stem ginger, all on a crunchy ginger biscuit crust.
Ingredients
Instructions
- Make the crust by mixing the crushed ginger biscuits with the melted butter. Press this mixture firmly into the base of a 23cm (9in) springform tin. Chill for 30 minutes.
- Gently melt the white chocolate and let it cool slightly.
- In a large bowl, beat the softened cream cheese until completely smooth. Beat in the icing sugar, then the ginger syrup, then the cooled, melted chocolate until smooth.
- In a separate bowl, whip the double cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture, followed by the chopped stem ginger.
- Pour the filling over the chilled biscuit base and spread it evenly.
- Refrigerate for at least 6 hours, or preferably overnight, until completely firm.
Notes
- The most important tip for this recipe is to let the cheesecake chill for at least 6 hours (or overnight); this is not optional and is essential for the no-bake filling to set up properly.
- For the smoothest, lump-free filling, ensure your cream cheese is fully softened to room temperature and that your melted white chocolate has cooled slightly before combining.
- Be very gentle when folding the whipped cream into the cream cheese base to keep the filling light and airy.
- This is the perfect make-ahead dinner party dessert, as it’s incredibly easy and the flavor is even
