Description
White Chocolate Cheesecake combines the rich flavor of white chocolate with creamy cream cheese, topped with a ginger biscuit crust and decorated with whipped cream and chocolate shavings.
Ingredients
Scale
- 175 g Ginger biscuits
- 75 g Butter
- 400 ml Double cream
- 400 g Full fat cream cheese
- 300 g White chocolate, melted and cooled to room temperature
- 200 ml Double cream (for decoration)
- 200 g White chocolate (for decoration, with 12 chunks and the remainder grated)
Instructions
- Bring cream and cream cheese to room temperature about 2 hours before beginning.
- Crush ginger biscuits into fine crumbs and melt butter. Mix the crumbs with melted butter and press into the bottom of a 7-inch round cake tin to form a solid base.
- In a large bowl, mix room temperature cream cheese, melted white chocolate, and double cream. Use an electric mixer on medium speed until smooth and creamy.
- Pour the mixture over the prepared biscuit base and smooth the top. Cover with plastic wrap and refrigerate for at least 3 hours or overnight.
- After the cheesecake has set, run a warm knife around the edges of the tin and gently remove the sides. Decorate the cheesecake with whipped cream, grated white chocolate, and chocolate chunks.
Notes
- Ensure your cream cheese is at room temperature to avoid lumps.
- Allow adequate chilling time to ensure the cheesecake sets properly.
- Use high-quality white chocolate for better flavor.
- Do not overmix the filling, as this can introduce too much air and cause cracks.
- Prep Time: 30 minutes
- Cook Time: None
- Category: Dessert
- Method: Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 150mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: White Chocolate Cheesecake, Ginger Biscuit Crust Cheesecake, White Chocolate Dessert, Creamy Cheesecake