White Chocolate & Stem Ginger Cheesecake

Aisling Larkin's Festive White Chocolate & Stem Ginger Cheesecake

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Aisling Larkin's Festive White Chocolate & Stem Ginger Cheesecake

White Chocolate & Stem Ginger Cheesecake

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Dessert
Christmas
Prep Time: 30 minutes
Cook Time: 0 minutes
Setting Time: 6 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