Aisling Larkin's Festive White Chocolate & Stem Ginger Cheesecake

Festive Christmas Dessert

Indulge in the perfect holiday treat with our Festive White Chocolate and Stem Ginger Cheesecake. Immerse your taste buds in the luscious blend of creamy white chocolate and zesty stem ginger, harmoniously layered on a delicate crust. This decadent cheesecake is a festive symphony of flavours, sure to add a sweet and sophisticated touch to your celebrations.

Aisling Larkin's Festive White Chocolate & Stem Ginger Cheesecake

White Chocolate & Stem Ginger Cheesecake

Print Pin
Prep Time: 30 minutes
Cook Time: 0 minutes
Setting Time: 6 hours


  • 10 inch spring form tin



  • 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


  • Option 1: Rosemary sprigs
  • Option 2: Chocolate decorations
  • Clementine leaves
  • Chocolate sprinkles
  • Edible gold



  • 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