Description
A festive dessert combining gingerbread spices with creamy white chocolate cheesecake.
Ingredients
Scale
- 300 g Ginger nut biscuits
- 135 g Butter or baking spread, melted
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 2 tbsp Ginger syrup
- 300 ml Double cream
- 200 g White chocolate, melted
- 50 g Stem ginger, finely chopped
- 50 g White chocolate, melted (for decoration)
- 200 ml Double cream (for decoration)
- 1 tbsp Icing sugar (for decoration)
- 1 tsp Vanilla extract (for decoration)
Instructions
- Crush the biscuits into crumbs using a food processor or rolling pin.
- Mix the melted butter into the biscuit crumbs and press into a 23cm springform tin. Chill for 30 minutes.
- Melt the white chocolate and let it cool.
- Whisk the cream cheese, ginger syrup, and icing sugar until smooth.
- Add the double cream and whisk until thick.
- Fold in the melted white chocolate and chopped stem ginger.
- Spread the filling over the biscuit base and chill overnight or for at least 4 hours.
- Remove from the tin and smooth the sides if needed.
- Drizzle or pipe melted white chocolate over the cheesecake.
- Whip the double cream with icing sugar and vanilla, then pipe swirls around the edge. Decorate with ginger biscuits.
Notes
- Store leftovers in the fridge for up to 2-3 days.
- Prep Time: 30 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 80 mg
Keywords: gingerbread, white chocolate, cheesecake, holiday dessert, Christmas baking