White Choc Ginger Cheesecake Recipes

WHITE CHOCOLATE GINGER CHEESECAKE

Steps:

• Preheat 325 dergee oven.
• Nine inch springform buttered, wrapped in foil.
• Combine all crust ingredients in food processor, pulse until ground.
• Press into bottom of pan and up the sides if you can't controll yourself.
• Melt chocolate.
• Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
• Beat in vanilla, ground ginger and then white chocolate.
• Fold in crystalized ginger.
• Bake in water bath until done.
• chill overnight.

WHITE CHOCOLATE-GINGER CHEESECAKE

Steps:

• FOR CRUST:
• Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
• FOR FILLING:
• Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
• Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
• Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
• Release pan sides. Transfer cake to platter. Top with chocolate curls.

WHITE CHOC GINGER CHEESECAKE

Steps:

• This cheesecake keeps well for a few days in the fridge, so don't be put off by the amount of servings!
• To begin, you will need extra wide tin foil (about 45mm) and a baking/roasting tin large enough to contain a 9" spring form tin. Begin by buttering the 9" springform tin and cutting a square of foil. Stand the tin on the centre of the foil and bring the edges up the tin to make it waterproof. Cut off the excess, but not below the rim of the tin. Put the foil to one side and preheat the oven to 165/ fan 145/ gas 4.
• Melt the butter. Break the biscuits roughly into a food processor and process to fine crumbs. Drizzle in the butter until well mixed then press into the bottom of the prepared (springform) tin. Bake without the foil jacket for 8 minutes. Meanwhile, put the white chocolate into a bowl above a saucepan of hot water and allow to melt slowly. Stir occasionally and don't overheat it or it will turn grainy. Remove from the double boiler as soon as it's melted and put aside.
• In a large mixing bowl, mix the cream cheese with a hand blender on the lowest speed until creamy. Add the sugar and mix until smooth, stopping to scrape down the sides occasionaly. Sprinkle over the flour and ginger and stir in. Add 2 eggs and mix again in the same way before adding the next 2. Mix in the vanilla and cream. By now it should be a thick consistency.
• To prevent the chocolate from going lumpy it must be added quickly. Have a large spoon ready, then with a spatula scrape the chocolate into the cheese mixture in one go, then quickly stir it all together with the spoon until smooth. Don't worry, it looks a bit scary as it's stirring in, but just keep going it will be fine.
• Now put the foil around the tin and place it into the baking tin. Tip the mixture onto the cooked base and level with a spoon. Pour hot water into the baking tin so it comes about 3cm up the side of the foil, then put into the oven for about 1 hour and 15 minutes until set, but still wobbly in the centre.
• Remove from the oven, cover the cheesecake with a sheet of kitchen roll and cool in the water bath for an hour. Remove from the water bath and cool until cool enought to refrigerate.
• Unmould onto a plate, smooth the edges with a palette knife and decorate with the chopped ginger. Can be served with the syrup from the jar.

WHITE CHOC & GINGER CHEESECAKE

Steps:

• FOR CRUST: Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
• FOR FILLING: Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
• Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about
• 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
• Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
• Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared
• 3 days ahead. Cover and keep chilled.)
• Release pan sides. Transfer cake to platter. Top with chocolate curls.