Ekani Ella Mary Berry’s White Chocolate and Ginger Cheesecake is a luxurious dessert combining creamy white chocolate, warming ginger, and a buttery biscuit base. Perfect for dinner parties or special occasions, this no-bake cheesecake is both simple and indulgent.
What is Mary Berry White Chocolate and Ginger Cheesecake?
This cheesecake is a no-bake dessert featuring a crunchy ginger biscuit base, a rich and creamy white chocolate filling, and a hint of ginger spice. It’s an elegant treat with a balance of sweetness and warmth.
Other Popular Recipes
- Mary Berry Brioche Bread and Butter Pudding
- Mary Berry Marble Cake
- Mary Berry Honeycomb Ice Cream
- Mary Berry Upside-Down Apricot Cake
Why You Should Try This Recipe
- No-bake simplicity: Easy to make, no oven required.
- Rich and indulgent: Creamy white chocolate paired with zesty ginger.
- Perfect for entertaining: A sophisticated dessert to impress guests.
- Make-ahead friendly: Can be prepared in advance.
- Customizable: Add your twist with toppings or flavor variations.
Ingredients Needed for Mary Berry White Chocolate and Ginger Cheesecake
For the Base:
- Ginger biscuits: 250g (2 cups), crushed.
- Butter: 100g (½ cup), melted.
For the Filling:
- White chocolate: 200g (7 oz), melted and cooled slightly.
- Full-fat cream cheese: 300g (1⅓ cups).
- Double cream: 200ml (¾ cup).
- Icing sugar: 50g (⅓ cup), sifted.
- Ground ginger: ½ teaspoon.
- Vanilla extract: 1 teaspoon.
For the Topping (optional):
- Crystallized ginger: Chopped, for garnish.
- White chocolate shavings: For decoration.
Kitchen Equipment Needed
- 20cm (8-inch) springform tin, greased and lined.
- Mixing bowls for base and filling.
- Electric whisk or stand mixer for whipping cream.
- Spatula for spreading the filling.
Instructions to Make Mary Berry White Chocolate and Ginger Cheesecake
Step 1: Prepare the base
In a bowl, combine the crushed ginger biscuits and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the base of the prepared springform tin. Chill in the refrigerator for 15-20 minutes to set.
Step 2: Melt the white chocolate
Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
Step 3: Make the filling
In a mixing bowl, beat the cream cheese and sifted icing sugar until smooth. Add the melted white chocolate, ground ginger, and vanilla extract, mixing until fully incorporated.
Step 4: Whip the cream
In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the white chocolate mixture, taking care not to deflate the air.
Step 5: Assemble the cheesecake
Spread the filling evenly over the chilled biscuit base. Smooth the top with a spatula. Cover the tin and refrigerate for at least 4 hours, or overnight, until set.
Step 6: Decorate and serve
Carefully remove the cheesecake from the tin and transfer it to a serving plate. Garnish with chopped crystallized ginger and white chocolate shavings, if desired. Slice and serve chilled.
What to Serve With Mary Berry White Chocolate and Ginger Cheesecake
- Fresh berries: Raspberries or strawberries complement the sweetness.
- Whipped cream: Adds an extra layer of indulgence.
- Ginger syrup: Drizzle for added warmth and flavor.
- Espresso: A bold coffee pairs well with the rich cheesecake.
Pro Tips for Making the Best White Chocolate and Ginger Cheesecake
- Cool the white chocolate: Let it cool slightly before mixing with the cream cheese to prevent curdling.
- Chill thoroughly: Ensure the cheesecake is fully set before slicing.
- Press the base firmly: Use the back of a spoon or a flat-bottomed glass for a compact base.
- Experiment with flavors: Add orange zest or cardamom for extra depth.
- Use full-fat ingredients: This helps maintain the structure and richness of the cheesecake.
What are Variations of Mary Berry White Chocolate and Ginger Cheesecake?
- Dark chocolate twist: Replace white chocolate with dark chocolate for a bolder flavor.
- Citrus ginger cheesecake: Add lemon or lime zest to the filling for a zesty kick.
- Nutty base: Mix crushed almonds or hazelnuts with the biscuit crumbs for texture.
- Gluten-free option: Use gluten-free ginger biscuits for the base.
- Vegan version: Use dairy-free cream cheese, vegan white chocolate, and coconut cream.
How Do I Store Mary Berry White Chocolate and Ginger Cheesecake?
- In the refrigerator: Store in an airtight container for up to 3 days.
- In the freezer: Freeze the cheesecake (without toppings) for up to 1 month. Thaw in the refrigerator overnight before serving.
Nutrition Value (per serving, based on 8 servings)
- Calories: 380
- Protein: 4g
- Carbs: 30g
- Fat: 25g
FAQs
Can I use digestive biscuits instead of ginger biscuits for the base?
Yes, digestive biscuits can be used instead of ginger biscuits. To maintain the ginger flavor, you can add a teaspoon of ground ginger to the biscuit crumb mixture.
How long does it take for the cheesecake to set?
The cheesecake needs to be refrigerated for at least 4 hours to set properly, but chilling it overnight is ideal for the best texture and flavor.
Can I make this cheesecake without white chocolate?
Yes, you can omit the white chocolate, but the filling will be less rich and creamy. You may need to increase the icing sugar slightly to balance the sweetness.
How do I prevent the cheesecake from sticking to the tin?
Grease the sides of the springform tin lightly, and line the base with parchment paper. When ready to serve, run a warm knife around the edge to release the cheesecake cleanly.
Final Words
Mary Berry White Chocolate and Ginger Cheesecake is a show-stopping dessert that’s as easy to make as it is delicious. With its creamy filling and zesty ginger flavor, it’s guaranteed to impress.
Try this recipe today and delight your taste buds with this elegant no-bake treat!
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- Mary Berry Madeleines
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- Mary Berry Lemon Meringue Pie
- Mary Berry Oat Biscuits
- Mary Berry Apple Jelly
Mary Berry White Chocolate and Ginger Cheesecake Recipe
This cheesecake is a no-bake dessert featuring a crunchy ginger biscuit base, a rich and creamy white chocolate filling, and a hint of ginger spice. It’s an elegant treat with a balance of sweetness and warmth.
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6
- Category: Dessert
- Method: Chilling
- Cuisine: British
Ingredients
For the Base:
- Ginger biscuits: 250g (2 cups), crushed.
- Butter: 100g (½ cup), melted.
For the Filling:
- White chocolate: 200g (7 oz), melted and cooled slightly.
- Full-fat cream cheese: 300g (1⅓ cups).
- Double cream: 200ml (¾ cup).
- Icing sugar: 50g (⅓ cup), sifted.
- Ground ginger: ½ teaspoon.
- Vanilla extract: 1 teaspoon.
For the Topping (optional):
- Crystallized ginger: Chopped, for garnish.
- White chocolate shavings: For decoration.
Instructions
Step 1: Prepare the base
In a bowl, combine the crushed ginger biscuits and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the base of the prepared springform tin. Chill in the refrigerator for 15-20 minutes to set.
Step 2: Melt the white chocolate
Melt the white chocolate in a heatproof bowl over a pan of simmering water, or in short bursts in the microwave. Stir until smooth, then let it cool slightly.
Step 3: Make the filling
In a mixing bowl, beat the cream cheese and sifted icing sugar until smooth. Add the melted white chocolate, ground ginger, and vanilla extract, mixing until fully incorporated.
Step 4: Whip the cream
In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the white chocolate mixture, taking care not to deflate the air.
Step 5: Assemble the cheesecake
Spread the filling evenly over the chilled biscuit base. Smooth the top with a spatula. Cover the tin and refrigerate for at least 4 hours, or overnight, until set.
Step 6: Decorate and serve
Carefully remove the cheesecake from the tin and transfer it to a serving plate. Garnish with chopped crystallized ginger and white chocolate shavings, if desired. Slice and serve chilled.
