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White Chocolate & Stem Ginger Cheesecake
Print Pin RateDessert
Christmas
Prep Time: 30 minutes minutes
Cook Time: 0 minutes minutes
Setting Time: 6 hours hours
Equipment
- 10 inch spring form tin
Ingredients
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
Instructions
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