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. This recipe uses a 20cm springform cake tin.
  • 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 double boiler (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 baking 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

Homemade Crystallised Ginger

Homemade Crystallised Stem Ginger (or Candied Ginger) is a spicy treat. Excellent as a little nibble with some coffee, an adornment to baked goods or given away as a beautiful sparkly gift.

close up shot of a pot of Homemade Crystallised Ginger

Did you have a go at Homemade Stem Ginger in syrup already? If you have then you’ll be streaks ahead in this recipe as Homemade Crystallised Stem Ginger is pretty much the same method but with a couple of extra steps.

But first things first.

What is the difference between Stem Ginger and Crystallised Ginger?

In UK supermarkets the most commonly found ginger products in the baking aisles are Stem Ginger and Crystallised Ginger. The ingredient known as Stem Ginger is balls of ginger preserved in a gingery syrup which I tackled in my previous recipe for Homemade Stem Ginger in Syrup. Crystallised Ginger is the same preserved ginger but it is dried and rolled instead in a coating of sugar.

Since Stem Ginger is kept in its syrup it’s a much softer ingredient and excellent baked into cakes, cookies or in savoury dishes where it adds a hot sweetness You can use Crystallised Ginger in exactly the same way but it has a firmer grittier texture and probably not recommended for savoury dishes due to its sugar coating. Crystallised Ginger is also the better candidate for the decoration of baked goods and really comes into its own as a standalone treat with a cup of tea.

overhead shot of a pot of Homemade Crystallised Ginger

Crystallised Ginger really is quite easy to make. You should follow all the simple steps to make the Stem Ginger in Syrup which includes an initial simmer in water to tenderise the ginger followed by a couple of hours cooking in sugar syrup. However, whereas at this point you would decant the ginger with its syrup into jars for the previous recipe, here you remove the ginger from the syrup, dry it on a wire rack then roll in sugar.

Ways to use leftover ginger syrup

With this recipe you will be left with the most deliciously fiery ginger syrup which will really come into its own in your kitchen. Keep it in a jar in the fridge alongside your ginger for a dozen uses:

  • Topped up with prosecco for Gingerbread Bellinis
  • Used instead of honey in your marinades
  • Drizzled over ice cream, cakes, porridge
  • In salad dressings
  • Poured into coffee for the best Gingerbread Lattes

Crystallised Ginger makes a stunning homemade gift, all golden and sparkly in its jar. Alternatively it could be displayed resplendent on a cheeseboard or served with your after dinner coffee.

mid shot of a pot of Homemade Crystallised Ginger

If you like making your own Crystallised Ginger then you may also like these recipes:

Homemade Stem Ginger in Syrup
Homemade Mixed Peel
Homemade Glace Cherries
Homemade Lemon Powder

If you make this Crystallised Ginger recipe then please leave a comment below and/or give the recipe a rating. If you then go on to use this lovely ingredient as the VIP in your own baking or cooking 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 creations and variations of my recipes.

mid shot of a pot of Homemade Crystallised Ginger
Print Recipe
4.5 from 2 votes

Homemade Crystallised Ginger

Homemade Crystallised Stem Ginger (or Candied Ginger) is a spicy treat. Excellent as a little nibble with some coffee, an adornment to baked goods or given away as a beautiful sparkly gift.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 27 mins
Course: Condiment
Cuisine: British
Servings: 12 servings
Calories: 233kcal

Ingredients

  • 600 g fresh ginger
  • 600 g granulated sugar + 100g extra sugar to roll
  • 600 ml water

Instructions

Day 1

  • Freeze ginger overnight to tenderise.

Day 2

  • Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
  • Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
  • Drain the ginger but reserve water.
  • Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.
  • Pour the water back into the saucepan and add the granulated sugar.
  • Bring the water and sugar to a boil.
  • Add the ginger back in and bring back to a boil then simmer for 5 minutes.
  • Remove from the heat and leave to cool. Then cover the saucepan and leave overnight.

Day 3

  • Place the pan back on the heat. Bring the ginger in syrup back to the boil and turn down to simmer with the lid on for 1-2 hours until the syrup is thick and the ginger is translucent and very tender.
  • Remove the ginger with a fork onto a wire rack to cool and dry overnight.
  • Roll the dry ginger in sugar and store in a sterilised glass jar.*

Notes

*I store my Crystallised Ginger in the fridge where it lasts for about 3 months.
Yield 1 500g jar
But what do you do with all that leftover ginger syrup? Try this 4 ingredient Salted Ginger Fudge. You don’t have to make this fudge the same day that you made the Crystallised Ginger. Take a break, wait a day or so. Your syrup will sit happily covered at room temperature whilst you find more time.

Nutrition

Calories: 233kcal | Carbohydrates: 58g | Sodium: 9mg | Potassium: 207mg | Fiber: 1g | Sugar: 50g | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0.3mg

What can you do with the leftover ginger syrup?

If you are wondering what to do with all the leftover syrup once you have finished your Homemade Crystallised Ginger then why not try this easy Salted Ginger Fudge recipe. It only has four ingredients and is absolutely delicious. You can download the recipe at the link below.

A plate of salted ginger fudge next to a piece of ginger

Homemade Stem Ginger in Syrup

Homemade Stem Ginger in Syrup is sweet, spicy and much brighter than the shop bought stuff. It’s so easy to make and is a wonderful ingredient for all types of recipes.

An open jar of Homemade Stem Ginger in Syrup

This week I’m giving my posts over to ginger. Fresh ginger is a bit of a special ingredient isn’t it? It can be used in everything from sweet to savoury and is used all over the world from traditional British cooking to traditional Asian cooking. It is spicy and fiery and at the same time feels so good for you. In fact it is so good for you. Ginger helps nausea, relieve muscle soreness, it is also an anti-inflammatory, lowers blood sugars, helps with indigestion, menstruation cramps and can help lower cholesterol. It’s no wonder we love ginger and use it so prolifically.

A plate of stem ginger

One of my favourite ways to incorporate ginger into my baking and cooking is the jars of stem ginger in syrup which you can find in the baking department of the supermarket. It is an ingredient I turn to time and time again as it works in so many different places, adding a subtle ginger kick to recipes such as Green Tomato and Stem Ginger Streusel Cake, Lemon Iced Stem Ginger Parkin, Strawberry and Stem Ginger Sangria or Apple and Stem Ginger Chutney.

Chopped stem ginger

My use of stem ginger doesn’t just stop at the little balls of ginger either, I love to use the syrup in recipes. The sweet syrup infused with plenty of ginger kick can be used to liven up cocktails, be poured over ice cream or to sweeten up fruit salads.

In fact I use stem ginger in syrup so much that I wondered if there was a way I could take my love of it to the next level. Of course there was. I could make my own.

A jar of Homemade Stem Ginger in Syrup

Now my investigation into how to make Homemade Stem Ginger in Syrup led me to the very interesting realisation that not only is it super quick and easy to make your own with so much more flavour intensity but the recipe is only a few steps away to making Crystallised Stem Ginger. If you like Stem Ginger in Syrup then you know you’re going to love Crystallised Stem Ginger, a beautiful sweet treat that’s delicious on its own or as cake decoration or as an accompaniment to a plain sponge or ice cream. So I couldn’t help myself. I am sharing both of these recipes.

Today I’m giving you the lowdown on how to make your own Stem Ginger in Syrup, followed by my next post on how to take that recipe one step further to create Crystallised Stem Ginger. If you’re still with me after that then you can choose to be treated to a very special recipe on how to use all your leftover syrup. We’re going to make the most delicious Salted Ginger Fudge.

A jar of Homemade Stem Ginger in Syrup

All of these recipes are great for your own personal use but they are also ideal if you are looking for a special homemade gift this season. The Stem Ginger in syrup is oh so useful and a lovely pressie for the home baker. The Crystallised Ginger will be appreciated by everyone, it is such a treat and so beautiful in a jar. There will be some very happy people on Christmas morning.

So let’s not dilly dally any more, let me light the way towards the recipe for Homemade Stem Ginger in Syrup.

Jars of Homemade Stem Ginger in syrup

SHOP THE RECIPE

  • Fine Skin Peeler
  • Le Creuset Large Casserole Dish

If you like this recipe then you may like…

If you make this Homemade Stem Ginger in Syrup recipe then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own baking or cooking 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.

Homemade Stem Ginger in Syrup
Print Recipe
5 from 4 votes

Homemade Stem Ginger in Syrup

Homemade Stem Ginger in Syrup is sweet, spicy and much brighter than the shop bought stuff. It's so easy to make and is a wonderful ingredient for all types of recipes.
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Condiment
Cuisine: British
Servings: 24 servings
Calories: 116kcal

Ingredients

  • 600 g fresh ginger
  • 600 g granulated sugar
  • 600 ml water

Instructions

Day 1

  • Freeze ginger overnight to tenderise.

Day 2

  • Remove the ginger from the freezer and wait for about 5-10 minutes for the ginger to warm slightly then peel and slice into pieces. There should be about 450g ginger after peeling and chopping
  • Cook the ginger in a large saucepan with the lid on for 2½ hours in 1.4 litres water until the ginger is tender.
  • Drain the ginger but reserve water.
  • Then weigh the water, you will need about 600ml so add more water if it’s slightly less or pour some away if it’s more.
  • Pour the water back into the saucepan and add the granulated sugar.
  • Bring the water and sugar to a boil.
  • Add the ginger back in and bring back to a boil then simmer for 5 minutes.
  • Turn off the heat and behold your stem ginger in syrup.
  • To store your ginger, scoop out the ginger and pack into sterilised jars*, topping the jars up with the syrup to completely cover the ginger.

Notes

*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 2 380g jars
Do you want to go a step further for Homemade Crystallised Ginger? Then stay tuned for my next post…

Nutrition

Calories: 116kcal | Carbohydrates: 29g | Sodium: 4mg | Potassium: 103mg | Sugar: 25g | Vitamin C: 1.2mg | Calcium: 5mg | Iron: 0.2mg

If you are wondering what to do with all the leftover syrup once you have finished your Homemade Stem Ginger in Syrup then why not try this easy Salted Ginger Fudge recipe. It only has four ingredients and is absolutely delicious. You can download the recipe at the link below.

A plate of salted ginger fudge next to a piece of ginger

Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and black treacle and thickened with double cream for rich creaminess.

Gingerbread Ice Cream

This Gingerbread Ice Cream has been sorting out all of my Christmassy food needs. Just like my previous pregnancy I have been craving ice cream all the time. When specific food cravings hit I am so happy I live in London where I can access the best ice cream parlours. My favourite is definitely Udderlicious on Upper Street in Islington. They have so many delicious flavours which are impossible to choose from and are open until 11pm so if Luke and I are ever organised enough to book a babysitter and have dinner out then we usually go somewhere in Islington and nip over to Udderlicious for ice cream afterwards.

Gingerbread Ice Cream

I don’t actually have to travel as far as Udderlicious though in most cases as our local ice cream café in Crouch End, Rileys, offers some pretty amazing gelato with different flavours every time we go. Which is a lot. Cole is an ice cream ninja too and I treat us almost every Wednesday afternoon to a trip to Rileys. It’s incredibly cute as he’s convinced the girl who works there is Elsa from Frozen. It’s true that she is very pretty with ice blonde hair which she usually wears in in a plait over her shoulder so he isn’t too far off. When we watch Frozen and I ask Cole where Elsa works he happily replies that she works in the ice cream shop making tea. Sounds about right.

Cole invariably chooses mango sorbet at Rileys or if they don’t have that then chocolate ice cream is a pretty decent second choice. I usually go with my cravings so it could be anything from a fruity sorbet to stracciatella to peanut butter. A couple of weeks ago though they had the most divine ginger and black treacle ice cream which epitomised my most favourite Christmas flavours. Darkly spiced but rich and creamy. So my inspiration here has derived from that amazing ice cream.

Gingerbread Ice Cream

Looking back over the past month or so it becomes apparent that ginger has also become a bit of a thing for me as well. See Lemon Iced Stem Ginger Parkin and Sticky Ginger and Whisky Cake with Lime Drizzle. There is something about the fiery heat of fresh ginger, intensified by the even temper of the ground ginger that means you can happily eat ice cream even on the snowiest and coldest of days. The dark muscovado sugar and black treacle have an almost warming effect despite arriving at your bowl direct from the freezer.

These flavours pair beautifully with this incredibly versatile ice cream base which is made from a custard. Here I infused the custard with ginger and spice, but the whole base is made even richer and creamier by whipping up some double cream to fold in thickly before churning.

Gingerbread Ice Cream

Gingerbread Ice Cream is perfect for offering as a Christmas dessert. I’d even go so far as to say that you’d be very wise to offer it alongside the Christmas Pudding for the ultimate indulgence. I’m not sorry to admit that I heated up one of my mince pies made with Victorian Mincemeat a few nights ago and scooped a load of Gingerbread Ice Cream onto the top. It was simply divine. A real Christmas treat.

Gingerbread Ice Cream is also very forgiving as like most of my favourite ice cream recipes it doesn’t set too firm or have the tendency to turn into ice crystals if you don’t cool it fast enough. Even the laziest ice cream maker (yes, that’s me) can get this perfect first time.

SHOP THE RECIPE >>> Ice Cream Maker

Gingerbread Ice Cream

Gingerbread Ice Cream

Gingerbread Ice Cream is a warmly spiced ice cream, intense with dark sugar and treacle and thickened with double cream for rich creaminess.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 16 servings
Calories: 164kcal

Ingredients

  • 300 ml single cream
  • 8 g peeled fresh ginger grated
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 4 egg yolks
  • 1 tablespoon cornflour
  • 100 g dark muscovado sugar
  • 1 tablespoon black treacle
  • 300 g double cream

Instructions

  • Pour the single cream into a saucepan and whisk in the fresh ginger, ground ginger, cinnamon and cloves.
  • Turn the heat on and bring to just below a boil.
  • Turn off the heat and leave for a couple of hours to infuse then sieve the cream.
  • Next you’ll make a custard by beating the egg yolks, cornflour, sugar and treacle until smooth then heat the single cream again until just under a boil.
  • Pour the hot cream into the egg mixture, whisking continuously until all the cream has been added and the mixture has totally combined.
  • Pour the custard back into the saucepan and heat gently, whisk until thickened but not so the custard is boiling.
  • Remove from the heat, pour the custard into a bowl then cover and put in the fridge overnight to completely chill.
  • The following day whip the double cream until it reaches soft peaks then fold gently into the gingerbread custard until everything has completely combined.
  • Pour this extra thick custard into an ice cream machine and churn per the machine’s instructions*.
  • You can eat the ice cream straight away from the ice cream machine but it’s very soft serve or you can pour into a container and place in the freezer until needed where it will solidify to a firmer ice cream texture.

Notes

*If you are using the Magimix Le Glacier or a machine similar then I have found that churning the mixture for about 20 minutes is plenty.
Yield 2 pints

Nutrition

Calories: 164kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 95mg | Sodium: 17mg | Potassium: 64mg | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 0.4mg

 

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering to your afternoon tea. Punchy with stem ginger, fresh ginger and ground ginger and infused with a spicy Scotch whisky this is a lovely warming cake.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

We haven’t really had proper snow in London for a few years now so had yet to experience a proper snow day together as a family. This morning we had our usual morning wake up call of 5am from Cole who is really throwing himself into the Christmas spirit and joined us in bed with his manic renditions of Rudolph the Red Nosed Reindeer and Jingle Bells. After a brief glance out of the bedroom window to catch a glimpse of the snow predicted I was disappointed to see a dark morning with only sheets of rain illuminated by the streetlamps. So we went back to bed, trying to convince Cole that it was still sleepytime. He agreed that he was very tired but continued to enthral us with his Christmas playlist for the next forty minutes.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

During tea and toast in the kitchen the first snowflake started to fall and by the time we had pulled on boots, jumpers, hats and gloves the snow was thickly carpeting the urban landscape. Cole couldn’t get outside fast enough and immediately started rolling up snowballs to throw around the garden and decreed that snow was in fact his new snack of choice. The speed with which the snow arrived and settled was unbelievable. Just an hour before our street was a normal dank London morning, suddenly it looked like a scene from Frozen.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Unfortunately our frolics in the snow didn’t last long as I had a market to do. My in-laws were now stuck up in Ely with the snow so we didn’t have a Cole-sitter. Trying to set up a cake stall and warding off a choco-crazy toddler from said cakes is a very special challenge I urge all parents to enjoy. At least the market was moved inside the school so set up was quick and then Luke whisked Cole away for snow angel antics in the playground.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

By the time I had finished at the market, the snow had turned to that slimy grey sludge which makes you remember why snow isn’t actually as cool as it promises as you slip and curse trying to carry glass cake stands, wooden signage and tables back to the car.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Thank goodness then that we could come back to the house, light the fire and enjoy a slice of this Sticky Ginger and Whisky Cake with Lime Drizzle that I had saved for us to share. This cake could not be coming to you at a better time. The three types of ginger used spark a sweet warmth, perfect for cold snowy days, not to mention the soul soothing blanket of scotch whisky nestled within. This cake is one of Luke’s top three of all the cakes on my cake stall. It is ultra moist and the zingy lime icing freshens up the cake and gives the dark depths of the sponge a lovely contrast.

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

I do love a good snow day and it was thrilling to be able to enjoy this one with Cole, may every wintry December day be punctuated at the end with this delightfully warming cake.

Snow Day

Sticky Ginger and Whisky Cake with Lime Drizzle {gluten-free}

Gluten-Free Sticky Ginger and Whisky Cake with Lime Drizzle is a fiery offering with three types of ginger and infused with a spicy Scotch whisky.
Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Cake
Cuisine: British
Servings: 12 people
Calories: 401kcal

Ingredients

  • 100 g sweet rice flour
  • 100 g teff flour
  • 75 g oat flour
  • 25 g tapioca flour
  • teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 4 teaspoons ground ginger
  • teaspoons ground cinnamon
  • teaspoons ground mixed spice
  • ½ teaspoon salt
  • 150 g unsalted butter
  • 150 g dark muscovado sugar
  • 150 g black treacle
  • 150 g golden syrup
  • 300 ml whole milk
  • 35 ml scotch whisky
  • 80 g stem ginger chopped finely 4 balls
  • 1 inch piece fresh ginger peeled and finely grated
  • 2 eggs lightly beaten

Lime Drizzle

  • 150 g icing sugar
  • 2 limes zested
  • juice of 1-2 limes

Instructions

  • Pre-heat oven to 160°C and line and grease a deep 8 inch round cake tin.
  • Sift together the flours, bicarbonate of soda, baking powder and spices in a large mixing bowl.
  • Add the butter and rub into the flour mixture until it resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk into a medium saucepan and heat, gently stirring until the sugar has dissolved but turn off the heat when the mixture reaches just below boiling point.
  • Add stem ginger and fresh ginger to flour mixture and whisk in until evenly dispersed, then pour in the treacle mix, then the whisky and combine. Finally beat in the eggs.
  • Pour into the cake tin and bake for 45-50 minutes.

Lime Drizzle

  • Make the icing by beating together the zest and enough lime juice with the icing sugar until the icing is just pourable.

Nutrition

Calories: 401kcal | Carbohydrates: 65g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 264mg | Potassium: 394mg | Fiber: 2g | Sugar: 43g | Vitamin A: 400IU | Vitamin C: 3.5mg | Calcium: 162mg | Iron: 3.3mg

Lemon Iced Stem Ginger Parkin {gluten-free, vegan}

Lemon Iced Stem Ginger Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. Plus this version is also gluten-free, vegan and naturally pretty darn yummy.

side view of Lemon Iced Stem Ginger Parkin on a wire rack

Parkin is a traditional recipe from Northern England eaten on Bonfire Night which is when this recipe was supposed to be posted but life has been getting away with me a little bit, hence the delay. Really though, parkin is pretty delicious all year round, why limit yourself to the 5th November.

If you are a traditional Yorkshire lad or lass then look away now as you’ll probably shudder in terror that not only have I removed all the butter from your parkin but I have also drizzled it in a tangy blanket of lemon icing. I promise though, once you forgive my blatant flagrancy of the word ‘parkin’ you will learn to love these little changes. These Lemon Iced Sticky Stem Ginger Parkins are lighter than their namesake thanks to the coconut oil and almond milk used in the bake and the zesty lemon gives a lovely textural and tasty balance. Don’t worry though, I haven’t messed around with the thick oozy golden syrup which is what gives parkin its personality.

Overhead shot of Lemon Iced Stem Ginger Parkin on a wire rack with a knife

I have been making a variation of this parkin for years and originally started making it from a Sarah Randell recipe ripped out of Sainsbury’s Magazine, I think. It’s always been my go-to bake for WI and school cake sales as it’s difficult to find anyone who can resist the charms of parkin. It’s a bit like gingerbread but stuffed with a lot of oats so is a little chewier. The golden syrup or treacle used in the recipe make the treat gloriously sticky. So it’s chewy, sticky, packed with spice and definitely homely. I’ve recently started including the Lemon Iced Stem Ginger Parkin on my own cake stall and customers have been loving it. It’s Mum’s favourite and if she is staying the weekend to help out with Cole then it’s a given that she’ll expect me to tuck a little piece away for her train journey home.

Overhead shot of Lemon Iced Stem Ginger Parkin on a wire rack

Parkin is also great as it seems to last and last, as my Mum can attest to the time when she forgot about the parkin in her handbag and only got around to eating it 5 days later. It definitely improves after a couple of days of resting in the cake tin as it gets more sticky. If you don’t want to eat the parkin straightaway then I would recommend leaving it whole and only cutting into pieces when you want some. Although you will find it difficult to restrain yourself.

side view of Lemon Iced Stem Ginger Parkin on a wire rack

Lemon Iced Stem Ginger Parkin {gluten-free, vegan}

Lemon Iced Stem Ginger Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. This version is also gluten-free and vegan.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Cake
Cuisine: British
Servings: 12 squares
Calories: 451kcal

Ingredients

Stem Ginger Parkin

  • 300 g golden caster sugar
  • 125 g sweet rice flour
  • 100 g oat flour
  • 35 g tapioca flour
  • 185 g gluten-free oats
  • teaspoons ground ginger
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 300 ml almond milk
  • 3 tablespoons golden syrup
  • 165 ml coconut oil
  • 1 tablespoon cider vinegar
  • 3 balls preserved stem ginger finely chopped

Lemon Icing

  • 225 g icing sugar
  • zest and juice of 1 lemon

Instructions

  • Pre-heat oven to 150°C and line and grease a 20cm square baking tin.
  • In a large mixing bowl whisk together the sugar, flours, oats, ginger, bicarbonate of soda and salt and set aside for a minute.
  • Take a medium sized saucepan and pour in the almond milk, golden syrup, coconut oil and cider vinegar. Turn onto a gentle heat and stir the ingredients together until everything has melted together.
  • Pour the wet ingredients into the dry ingredients, along with the stem ginger and beat well with a wooden spoon.
  • Pour the mixture into the baking tin and bake for 40-45 minutes.
  • Remove from the oven, leave the parkin to settle for ten minutes then carefully turn out onto a wire rack to cool completely.
  • Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is pourable.
  • Pour the icing over the cooled parkin, leave to set and then cut the parkin into 12 squares.

Notes

* A lot of gluten-free oats are of the rolled or jumbo variety but that doesn’t work as well for this recipe. I have found that Nairn’s gluten-free oats which are a finer oatmeal give the best texture as the oats are able to become a part of the cake without being too granular.

Nutrition

Calories: 451kcal | Carbohydrates: 75g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 269mg | Potassium: 105mg | Fiber: 2g | Sugar: 47g | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg