Double ginger and white chocolate cheesecake
Serves: 12
Prep time: 30 minsTotal time: 
Photographed by Martin Poole
Double ginger and white chocolate cheesecake
Serves: 12
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
397Kcal
Fat
23gr
Saturates
14gr
Carbs
42gr
Sugars
37gr
Salt
0.5gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 400g white chocolate, in pieces
- 6 balls stem ginger from a jar, drained
- 12 gingersnap biscuits, broken
- 75g butter, melted
- 2 x 300g tub light cream cheese
- 1 x 250g tub ricotta
- 150g caster sugar
- 1-2 tbsp pomegranate seeds
- edible silver balls
Step by step
Get ahead
Make a couple of days ahead; chill. Decorate before serving
- Melt the chocolate in a bowl over a pan of simmering water. Line a 20cm springform cake tin with nonstick baking paper. Whiz the stem ginger in a food processor and tip into a large bowl. Whiz the gingersnaps to crumbs and mix in the melted butter. Tip into the tin and press down evenly to make the base; chill.
- Add the cream cheese, ricotta and sugar to the stem ginger and mix well.
- Pour about a quarter of the melted chocolate on to a baking sheet; chill until set. Pour the remaining chocolate into the cream cheese mixture and whisk to combine. Tip the mixture into the tin and tap on the work surface to make sure the mixture is smooth. Cover and chill overnight.
- Bring the set white chocolate to room temperature and make curls using a sharp knife. Remove the cheesecake from the tin and place on a serving plate. Scatter with the pomegranate seeds, silver balls and chocolate curls.
