White Chocolate Ginger Cheesecake

An amazingly creamy no-bake cheesecake that’s incredibly easy to pull together. Set on a buttery ginger biscuit crust and speckled with spicy stem ginger this White Chocolate Ginger Cheesecake is a complete crowd pleaser.

Slice of White Chocolate Ginger Cheesecake on a plate

Cheesecake is a dessert I can never resist. Still I was out for lunch with my mum recently at a local pub and I had to be persuaded by my very needy sweet tooth to try the White Chocolate Cheesecake. I would never really profess to be a great lover of white chocolate but this cheesecake was something else and I knew I had found my heaven.

Some sort of mystical alchemy happens when white chocolate meets cream cheese and mascarpone to produce the most perfectly balanced creamy cheesecake imaginable.

Due to its sweetness you don’t need any extra sugar which is perfect for me since I am renowned for forgetting to add the sugar into my cheesecake layer. It has happened twice and I will never live either occasion down.

White Chocolate Ginger Cheesecake with a slice taken out

Why is this White Chocolate Ginger Cheesecake so irresistible?

  • It’s no-bake so is quick and easy to make.
  • The crunchy ginger biscuit base adds another layer of flavour.
  • Super creamy luxurious cheesecake layer made with melted white chocolate, cream cheese and mascarpone.
  • Little jewels of spicy stem ginger are dotted throughout the cheesecake layer.
  • No extra sugar added to the base or the cheesecake layer.

What are the ingredients in White Chocolate Ginger Cheesecake?

  • Gluten-free (or not) Ginger Biscuits. Think crunchy ones not chewy cookies.
  • Melted Butter
  • Salt
  • White Chocolate – get good quality like Green & Black’s
  • Cream Cheese – I really only buy Philadelphia
  • Mascarpone – so creamy
  • Vanilla Extract – to amp up the white chocolate flavour
  • Lemon Juice – to add a little extra dimension
  • Stem Ginger – buy Stem Ginger in Syrup if you can get hold of it. Or crystallised ginger or candied ginger
  • Whipped Double Cream
  • White Chocolate Curls
  • Crystallised Ginger – you can omit or use stem ginger or crystallised ginger again.

How do you make White Chocolate Ginger Cheesecake?

  1. Whizz up ginger biscuits with melted butter and salt until it looks like wet sand.Biscuit crumbs in food processor
  2. Tip into a greased springform tin and press to make an even base layer.The ginger biscuit base for White Chocolate Ginger Cheesecake
  3. Melt the white chocolate.Melting White Chocolate
  4. Turn off the heat then add the cream cheese and mascarpone. Then pour into a mixer to beat until smooth.
  5. Stir in the vanilla extract, lemon juice and diced stem ginger.Cheesecake filling of White Chocolate Ginger Cheesecake
  6. Pour on top of the biscuit base and place in the fridge overnight to set.White Chocolate Ginger Cheesecake in a cake tin ready for setting
  7. Remove the cheesecake from the tin before serving and decorate with whipped double cream, white chocolate curls and crystallised ginger.

White Chocolate Ginger Cheesecake with a slice taken out

Baker’s Tips

  • After melting the butter for the ginger base leave off the heat to cool for a bit. If you add the butter to the biscuit crumbs when it’s too hot it makes for a greasy base.
  • Springform cake tins are the best for cheesecake since they can be removed from the tin very easily.

  • If you can get hold of it then I recommend Green and Black’s White Chocolate which is speckled with vanilla – it’s wonderful.

  • Melt the white chocolate in a bain marie (or bowl set over simmering water) on a very low heat setting. White chocolate seizes very easily so be patient and take your time during the melt.

  • Don’t use low-fat cream cheese, it changes the flavour.
  • You add the cream cheese and mascarpone into the white chocolate whilst still on the heat so that the chill of the other ingredients doesn’t make the white chocolate solidify again. Once all the ingredients have warmed together then you can transfer to a stand mixer to blend smoothly.
  • I use stem ginger in syrup (drained of the syrup) and crystallised ginger in this recipe. Really you can use either or even candied ginger if you can get hold of it.
  • However, if you can’t get hold of any of them at the supermarket then head over to my recipes for Homemade Stem Ginger in Syrup and Homemade Crystallised Ginger. They are better than shop-bought anyway.
  • Just before serving place the cheesecake in the freezer for 20 minutes, it will make the cutting a breeze.

White Chocolate Ginger Cheesecake with a slice taken out

Adapting the White Chocolate Cheesecake

  • Simple White Chocolate Cheesecake – use plain oat biscuits and omit the stem ginger.
  • White Chocolate Cheesecake with Fruit Compote – Drizzle with a fruit compote to create all kinds of different flavours. Try blueberry, raspberry, strawberry, cherry, mango or passion fruit.
  • White and Dark Chocolate Cheesecake – Use chocolate oat biscuits and decorate with dark chocolate curls.

More dessert recipes like this?

Cranberry Cream Pie
Strawberry Pink Peppercorn Cheesecake
Goats Cheese Honey and Thyme Cheesecake

Slice of White Chocolate Ginger Cheesecake on a plate with a bite taken out.

If you make White Chocolate Ginger Cheesecake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own leftover creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

White Chocolate Ginger Cheesecake

An amazingly creamy no-bake cheesecake that’s incredibly easy to pull together. Set on a buttery ginger biscuit crust and speckled with spicy stem ginger this White Chocolate Ginger Cheesecake is a complete crowd pleaser.
Prep Time30 mins
Setting Time8 hrs
Course: Dessert
Cuisine: British
Servings: 9 people
Calories: 632kcal

Ingredients

  • 160 g gluten-free ginger biscuits
  • 70 g unsalted butter melted
  • ¼ teaspoon salt
  • 200 g white chocolate
  • 340 g cream cheese
  • 250 g mascarpone
  • ½ teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 40 g stem ginger cut very finely

Topping

  • 200 ml double cream
  • 2 teaspoons icing sugar
  • 50 g white chocolate bar chilled
  • 20 g crystallised ginger to decorate

Instructions

  • Whizz the ginger biscuits up in a food processor until they reach fine breadcrumbs.
  • With the mixer still running add the melted butter and salt and mix until the mixture resembles wet sand.
  • Tip the biscuit crumbs into a lined and greased 8 inch springform cake tin. Using a silicone spatula press the crumbs into an even layer at the bottom of the cake tin. Place in the freezer for 30 minutes to set.
  • Melt the white chocolate in a bain marie or a glass/metal bowl set over simmering water.
  • Once melted, turn off the heat and stir the cream cheese and mascarpone into the white chocolate.
  • Pour the mixture into a mixer to beat until smooth then add the vanilla extract and lemon juice.
  • Stir in the diced stem ginger.
  • Pour on top of the cheesecake base and place in the fridge overnight to set.
  • Remove the cheesecake from the springform tin carefully and peel off the greaseproof paper from the bottom. Place on a serving plate.
  • Whip the double cream with the icing sugar until it becomes thick enough to hold shape but not stiff. Pipe the double cream around the edges of the cheesecake.
  • Hold the white chocolate with one hand then using a vegetable peeler, peel the chocolate down lengthways at the side of the bar to create chocolate curls. Peel over a plate to catch the curls.
  • Decorate the cheesecake with the crystallised ginger and white chocolate curls.

Notes

Biscuit Base
    • If you can’t find gluten-free ginger biscuits then use gluten-free digestives or gluten-free oat biscuits and add 1 teaspoon ground ginger along with the melted butter.
    • I use Nairn Biscuit Breaks
  • You want the melted butter to be warm not scorching hot. This avoids a greasy biscuit base.
  • If you can’t fit your biscuit base in the freezer to set then place in the fridge for at least 4 hours.
Cheesecake Layer
  • Melt the white chocolate in a bain marie on a very low heat setting. White chocolate seizes very easily so be patient and take your time during the melt.
  • You add the cream cheese and mascarpone into the white chocolate whilst still on the heat so that the chill of the other ingredients doesn’t make the white chocolate solidify again. Once all the ingredients have warmed together then you can transfer to a stand mixer to blend smoothly.
  • If you can’t get hold of stem ginger (often called Stem Ginger in Syrup) then use crystallised ginger or candied ginger. I like stem ginger the best because it’s a little softer in texture which goes beautifully in the cheesecake.
Try recipes for Homemade Stem Ginger in Syrup or Homemade Crystallised Ginger
Topping
If you can’t get hold of crystallised ginger or don’t want to buy two different kinds of preserved ginger then just use stem ginger or omit entirely.
Storing
This cheesecake can be make ahead of time and keeps well in the fridge for up to 3 days.
Freezing
This cheesecake freezes really well. Just remove from the freezer and place in the fridge to defrost the night before serving.

Nutrition

Calories: 632kcal | Carbohydrates: 36g | Protein: 8g | Fat: 52g | Saturated Fat: 30g | Cholesterol: 122mg | Sodium: 302mg | Potassium: 148mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1424IU | Vitamin C: 1mg | Calcium: 159mg | Iron: 1mg

Strawberry Pink Peppercorn Cheesecake {gluten-free}

Strawberry Pink Peppercorn Cheesecake sees in the bounty of early summer spiked with the fruity pepperiness of pink peppercorns.

Strawberry Pink Peppercorn Cheesecake

During the last few days of my pregnancy I was at the farmer’s market and was offered a taster of cheesecake. Since I was avoiding all sugar due to my borderline gestational diabetes I had to decline. I don’t know whether it was the fact that I hadn’t let any sugar pass my lips for a good month or that I am a sucker for cheesecake anyway but the thought of this humble taster haunted my dreams. I threw a fist to the sky and declared that the very first Sunday after I had the baby I was making a beeline to the farmer’s market to buy up every single last slice of cheesecake they had on offer and devouring it there and then.

Strawberry Pink Peppercorn Cheesecake

Well it didn’t quite happen like that but since Beau’s birth I have been back to the farmer’s market and treated myself to the odd slice of cheesecake. So much so that Sunday Cheesecake has now become an unfortunate habit. I really should know better than to form food habits as they are so hard for me to break.

Strawberry Pink Peppercorn Cheesecake

Cheesecake in particular is danger zone territory as it would perhaps be my number one dessert. It definitely grabs second place behind cake for my favourite sweet treat. I can rarely have it out and about though as they don’t often come gluten-free. Which is crazy. So few eateries offer a gluten-free dessert and when they do it’s usually something incredibly boring like poached pears and the inevitable ice cream option.

Strawberry Pink Peppercorn Cheesecake

How do you make a gluten-free cheesecake crust?

It’s so easy to make gluten-free cheesecake without compromising on any taste or consistency. All you do is just use gluten-free biscuits as the base. Now I’m very aware that not all gluten-free biscuits are created equal. Most shop bought gluten-free biscuits are in fact diabolical, too sweet and crumbly.

However gluten-free supermarket offerings are getting better and my favourite brands of gluten-free biscuits, Prewett’s and Nairn’s, are actually just as good as any wheat based biscuit. So basically, pick your brand, bearing in mind that supermarket’s own are rarely much cop. Having said that, your biscuits are soaked in delicious butter then layered beneath thick creamy cheesecake and a mound of whipped cream so any lack of biscuit quality is heavily masked.

Strawberry Pink Peppercorn Cheesecake

To bake or not to bake

There are two main types of cheesecake, one is a no-bake, quickly assembled job without eggs, just cream cheese, cream and sugar. Or the other, which we always knew growing up as New York Cheesecake, which includes eggs and is baked. I love both.

No-bake cheesecake is a bit lighter in consistency but I will happily accept any on offer with unabashed glee. Don’t get involved in a discussion about their respective merits though with Luke who is unfairly derogatory about baked cheesecakes and does not see them as worthy of his time.

This Strawberry Pink Peppercorn Cheesecake is baked though and thinking that would mean I could have at it all to myself, I still found Luke sneaking into the fridge the next day to cut himself several illicit slivers. I even thought the pink peppercorns would dissuade Cole due to their ‘spiciness’ but then I forgot they are red so they only enticed him further.

Strawberry Pink Peppercorn Cheesecake

The delicate spiciness of the pink peppercorns is the real star attraction of this cheesecake, paired sublimely with this season’s brand new strawberries. The colour of the cheesecake is intoxicating and their spiky hit unexpected.

What are Pink Peppercorns?

Pink peppercorns are dried berries from the Baius Rose plant but not strictly peppercorns, as they are actually from the cashew family, rather than being derived from the genus Piper. But they achieved the moniker of peppercorn due to their appearance and their sweet peppery flavour.

Strawberries can take a bit of spice so their pairing works beautifully. The amount of pink peppercorns I’ve included in the batter of the cheesecake is subtle, but the dusting of peppercorns on top can be turned up a notch if you need something spicier.

Strawberry Pink Peppercorn Cheesecake

Freeze-dried strawberry powder

To give the cheesecake a good strawberry flavour we use freeze-dried strawberry powder which is a baking essential these days. Freeze-dried fruit powders are absolutely invaluable to add an intense flavour profile. It’s a godsend ingredient in baking, like in this Chocolate Raspberry Cake, Strawberry Sweet Pesto Cake or Raspberry Matcha Cake. However I also use it in smoothies, porridge and my one of my favourite breakfasts – coconut yoghurt mixed with strawberry powder and almond butter. In fact that last option might be worthy of a blog post of its own. So delicious.

Strawberry powder has all the intense flavour of strawberries, in fact more so, but without any of the liquidity of fresh strawberries which messes around with the consistency of the bake. It is an invaluable ingredient for cake batter or buttercreams. And since the powder lives merrily in the larder for a good length of time it means I always have amazing tasting strawberry yoghurt to hand, strawberry season or no.

Strawberry Pink Peppercorn Cheesecake

For the base of the batter recipe I turned to Ottolenghi, whose cheesecakes really do exemplify the genre. His recipe for Caramel and Macadamia Cheesecake in his original Ottolenghi cookbook holds a special place in my heart as it won me my very own Bake Off title, at our in-house competition at the production company I worked for at about eight years ago. So I used the essential ingredients in that batter for adaptation here.

Strawberry Pink Peppercorn Cheesecake

I finished off my cheesecake with a beautiful cloud of unsweetened whipped double cream as I love the contrast between the lightness of the cream and the creaminess of the cheesecake. Then I dusted the top generously with more crushed pink peppercorns and strawberry powder. Also, not to be missed on top are the fresh strawberries which are finally in season and we should certainly take advantage of.

Strawberry Pink Peppercorn Cheesecake

I photographed this cheesecake whilst the royal wedding was playing in the background. It’s amazing how food memories can capture a moment and editing these photos this morning I was suddenly whisked back into the fairytale world of romantic carriages, a gleaming white dress, antique tiaras, incredibly floral displays, diddy bridesmaids and celeb spotting. I’m sure this memory is now set in stone and whenever I make this Strawberry Pink Peppercorn Cheesecake in the future I will cast a thought to Harry and Meghan.

Strawberry Pink Peppercorn Cheesecake

Strawberry Pink Peppercorn Cheesecake {gluten-free}

Strawberry Pink Peppercorn Cheesecake sees in the bounty of early summer spiked with the fruity pepperiness of pink peppercorns.
Prep Time1 hr
Cook Time1 hr
Total Time3 hrs
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 658kcal

Ingredients

  • 70 g unsalted butter
  • 160 g gluten-free oat biscuits*
  • ¼ teaspoon salt
  • 600 g cream cheese
  • 125 g caster sugar
  • 4 eggs
  • 70 g sour cream
  • ½ teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • 50 g freeze-dried strawberry powder + ½ teaspoon extra for sprinkling
  • teaspoons pink peppercorns + ½ teaspoon extra for sprinkling crushed
  • 300 g double cream
  • A handful of fresh strawberries for decorating

Instructions

  • Pre-heat the oven to 170°C.
  • Melt the butter in a small saucepan and leave to cool for a few minutes just so the butter is warm rather than hot which helps your biscuit base from becoming too greasy.
  • Whizz up the biscuits and salt in a food processor then with the mixer still on pour in the melted butter until it combines with the biscuit to become a thick sandy texture.
  • Press the biscuit base into an 8 inch springform tin using the bottom of a glass and push the base slightly up the sides of the tin.
  • Bake for 8 minutes, remove from oven and leave to cool whilst you make the filling.
  • Turn oven down to 140°C
  • To make the cheesecake batter, beat the cream cheese and sugar until smooth.
  • Add the sour cream, vanilla extract, lemon juice, strawberry powder and pink peppercorns.
  • Add eggs one at a time until just blended. Don’t overmix.
  • You need to bake the cheesecake in a water bath so wrap the outside of the cake tin with tin foil to avoid water seeping in. I used 3 sheets for extra security, making sure they overlapped each other to completely cover up the sides of the cake tin.
  • Place the tin in a large roasting dish then pour the batter on top of biscuit base, smoothing the surface.
  • Pour boiling water into the large roasting dish around your cheesecake tin. It should reach an inch up the side of the tin.
  • Carefully place the roasting dish in the oven and bake the cheesecake for about 60 minutes.
  • Turn off the heat and leave the oven door ajar for a further 60 minutes before you remove the cheesecake.
  • Take out the oven, leave to cool to room temperature then place in the fridge for at least 4 hours or overnight to chill.
  • To remove the cheesecake from the tin, run a knife around the edges of the cheesecake before you carefully release the latch of the springform tin. Use a cake lifter to slide underneath the base of the cheesecake to separate it from the tin and slide back onto a serving plate.
  • Whip the double cream until thick and floppy but so that it holds its shape a little then dollop on top of the cheesecake, swirling to the edges with a palette knife.
  • Dust the strawberry powder and the crushed peppercorns over the top. Then finally arrange fresh strawberries in the centre.

Notes

*I used Nairn’s Gluten-Free Biscuit Breaks Oats & Syrup
Recipe for the cheesecake adapted from the Caramel and Macadamia Cheesecake in the Ottolenghi Cookbook

Nutrition

Calories: 658kcal | Carbohydrates: 33g | Protein: 9g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 243mg | Sodium: 471mg | Potassium: 194mg | Sugar: 21g | Vitamin A: 1970IU | Vitamin C: 0.7mg | Calcium: 129mg | Iron: 1.2mg

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for making the crust for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

Recently I have been using a lot of products from Realfoodsource.com and have been really happy with their service and quality of ingredients. I was excited when I found out they also stocked freeze-dried fruit powder and so for this recipe I really would recommend using RealFoodSource Certified Organic Freeze Dried Strawberry Powder 100G. I am not sponsored by them, I just really love their products.

I don’t think you can go wrong with ingredients from Whole Foods and I used these Peppercorns Pink 250g to make this Strawberry Pink Peppercorn Cheesecake.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake is the perfect end to a meal. Use the best honey you can find for the deliciously complex and delicate taste.

Goats Cheese, Honey and Thyme Cheesecake

Last week we were treated to a wonderful talk on bees and beekeeping at our WI meeting. I learnt basic bee stuff in Biology back in the day but I don’t remember them being this fascinating. They are like little machines, programmed to do their own special job within their ecosystem. If something breaks down in the chain then they intuitively follow through with a back-up plan, for instance if the queen dies then they just automatically make another by feeding one of the cells solely with royal jelly rather than honey and pollen. Nature really has it in for the honey bee though and they are constantly under threat by all sorts of diseases and mite infestations.

After the talk we were encouraged to try a selection of local honey. In the past I have never been the greatest honey monster, it always just seemed like sweet goop. However, this honey isn’t like your Sainsburys Basic brand. Instead it is so florally fragrant, you can almost see the wildflowers dancing about in the breeze. It was so interesting that the pots of honey brought from two different producers had completely different tastes, I never knew honey was this complex. The joy of good ingredients is that they can speak directly to you and after my second taste of the honey I immediately imagined this delicate cheesecake sweetened only by the honey bouquet.

Goats Cheese, Honey and Thyme Cheesecake

London honey is considered a particular delicacy would you believe due to the vast variety of flowers that the bees have access to. It’s not cheap as the batches are made by independent beekeepers, but if you can possibly source local honey from your local farmers market it is totally worth it and the best thing is that you will also be supporting your neighbourhood honey bee. This honey doesn’t need to be relegated to merely toast or crumpets, although would certainly would pep up breakfast time no end, but try it in delicate dressings on your salad leaves, drizzled on top of a light vanilla ice cream or do what I’ve done with this Goats Cheese, Honey and Thyme Cheesecake and create a bit of an event out of it.

If you don’t have a food processor, then you can easily prepare the digestive base by hand by placing the biscuits in a plastic food bag, tying the end off so the crumbs don’t escape and giving them a good bash with something heavy, like a rolling pin. It’s really very satisfying.

This cheesecake would be perfect at the end of a meal in lieu of a cheese course, it’s not entirely sweet or savoury but steals pleasurably from both camps.

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake

Goats Cheese, Honey and Thyme Cheesecake is the perfect end to a meal. Use the best honey you can find for the deliciously complex and delicate taste.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 24 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 401kcal

Ingredients

  • 175 g gluten-free digestives*
  • 75 g unsalted butter melted
  • pinch of salt
  • 375 g soft goats cheese
  • 150 ml british wildflower honey or whatever honey is local to you
  • 150 g sour cream
  • 3 eggs
  • 1 teaspoon fresh thyme leaves
  • zest of 1 lemon
  • pinch of salt
  • Extra honey to drizzle

Instructions

  • In a food processor whizz up the digestive biscuits until they resemble breadcrumbs and then pour in the melted butter until completely combined.
  • Press into an 18cm loose-bottomed cake tin and place in the fridge for 15 minutes. Meanwhile pre-heat the oven to 150°C.
  • Then place the digestive base in the oven to bake for 15 minutes.
  • While it’s baking, beat the goats cheese and the honey in a large bowl until smooth.
  • Add the sour cream and beat again until smooth.
  • Mix in the eggs, one at a time.
  • Add the thyme leaves, lemon zest and a pinch of salt and stir in until everything is well incorporated.
  • Pour the batter on top of the biscuit base and bake for 40 minutes until the top has set but still has a little wobble in the centre.
  • Remove from the oven and leave to come to room temperature in the tin. Then transfer to the fridge and leave to chill for at least 4 hours.
  • Remove from the tin and drizzle with honey before serving.

Notes

*If you are based in the UK then the best gluten-free biscuits to use are Nairn's Gluten Free Oats & Syrup Biscuit Breaks 

Nutrition

Calories: 401kcal | Carbohydrates: 33g | Protein: 13g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 113mg | Sodium: 317mg | Potassium: 101mg | Fiber: 1g | Sugar: 23g | Vitamin A: 935IU | Vitamin C: 0.6mg | Calcium: 103mg | Iron: 2.1mg