White Chocolate and Ginger Cheesecake

White Chocolate and Ginger Cheesecake

We had a bit of a family gathering at my oldest brother's house at the weekend – I really, really won't bore you with the details, but I thought I would make this amazing baked cheesecake as I knew it's a favourite of my sister-in-law. I first made a white chocolate and ginger cheesecake years ago, but god knows where the recipe has gone. However, a quick squizz of the internet threw up this version, which seems to be a variation of the baked cheesecake served by restaurant chain Wagamama – I've never been, but they apparently charge diners £5 a portion and I reckon you could easily get 12-16 slices at least out of this. Kerching. If you've never made a baked cheesecake before, then please give it a go – they're infinitely better than spooning a load of cream and cheese onto crushed biscuits and whacking it in the fridge to cool. This recipe called for the cheesecake to be cooked in a kind of homemade bain-marie, and although initially sceptical the result was the best ever – smooth, perfectly set and no cracking anywhere. My topping of chocolate shavings was my addition.

Ingredients:
For the base:
300g gingernut biscuits
90g unsalted butter

For the filling:
1kg cream cheese at room temperature
225g caster sugar
1 1/2 tbsp plain flour
1/2 tbsp ground ginger
4 large eggs
2 tsp vanilla extract
2 tbsp double cream
250g white chocolate

To decorate:
dark and white chocolate shavings


Method:
1.  Butter a 9" springform tin. Cut a couple of large squares of tinfoil, enough to cover the base and sides of the tin. Set foil aside.
2. Preheat the oven to 165C/gas 4.
3. Melt the butter. Blitz the biscuits in a food processor until fine, then drizzle in the melted butter. Mix well then press into the bottom of the buttered tin. Bake in the oven for 8 minutes.
4. Melt the white chocolate slowly in a bowl over a saucepan of hot water. Do not overheat. Put aside.
5. Mix the cream cheese in a bowl with a hand blender on its lowest setting until creamy. And the sugar and mix until smooth. Sprinkle over the flour and ground ginger and stir in. Add 2 eggs, mix well, then add 2 more. Mix in the vanilla and cream. It should now be a thick consistency.
6. Add the chocolate and stir very quickly until incorporated and smooth – it may look scary at first, but keep stirring.
7. Put the tinfoil around the tin and place into a deep-sided baking tray. Tip the mixture onto the cooked biscuit base and level with a spoon. Lick bowl clean to within an inch of its life. Pour hot water into the tray up to 3cm deep and cook in the oven for 1 hour 15 minutes until set, but still wobbly.
8. Remove from the oven, cover with a sheet of kitchen roll and allow to cool in the water bath for 1 hour. Remove, then when completely cool, refrigerate.
9. Unfold onto a plate and decorate with chocolate shavings.