White Chocolate Ginger Cheesecake Recipes

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WHITE CHOCOLATE-GINGER CHEESECAKE



White Chocolate-Ginger Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Ginger     Dessert     Bake     Cream Cheese     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 14

CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
FILLING
1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls

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 CHOCOLATE GINGER CHEESECAKE



White Chocolate Ginger Cheesecake image

Make and share this White Chocolate Ginger Cheesecake recipe from Food.com.

Provided by Irmgard

Categories     Cheesecake

Time 1h5m

Yield 1 cake

Number Of Ingredients 12

13 ounces gingersnaps
2 tablespoons sugar
1 teaspoon ground ginger
3 1/2 ounces unsalted butter, melted and cooled
1 lb white chocolate
32 ounces cream cheese
1/4 cup sugar
4 large eggs, room temp
1 large egg yolk, room temp
1 tablespoon vanilla
1 teaspoon ground ginger
1 cup crystallized ginger, minced (chop with chef's knife with sugar so it doesn't stick. Avoid cuisinart)

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.

Nutrition Facts : Calories 8555.9, Fat 603.3, SaturatedFat 355.2, Cholesterol 2330.5, Sodium 5823.9, Carbohydrate 659.9, Fiber 8.6, Sugar 422.2, Protein 144.9

GINGER & WHITE CHOCOLATE CAKE



Ginger & white chocolate cake image

Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it's a real crowd pleaser

Provided by Esther Clark

Categories     Afternoon tea, Dessert, Treat

Time 1h5m

Yield Serves 10-12

Number Of Ingredients 16

220g unsalted butter , softened
365g self-raising flour
200g muscovado sugar
50g black treacle
150g golden syrup
2 large eggs , lightly beaten
300ml milk
2 balls stem ginger in syrup, finely chopped, plus 50ml of the syrup
1 tsp fine sea salt
3 tsp ground ginger
½ tsp cinnamon
½ tsp bicarbonate of soda
small handful of crystallised ginger pieces, chopped, to decorate
30ml milk
160g icing sugar , sieved
150g white chocolate , chopped

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Melt 1 tbsp butter in a small pan, then stir in ½ tbsp flour to create a wet paste. Brush it over the inside of a 9-inch bundt tin. Put the remaining butter, sugar, treacle and golden syrup in a pan set over a medium heat and stir until everything has melted together. Leave to cool a little.
  • Pour the mixture into a large bowl and whisk in the eggs and milk. Fold in the stem ginger, remaining flour, salt, ground ginger, cinnamon and bicarb. Tip into the prepared tin and bake for 40-45 mins, or until firm to the touch. Leave to cool for 10 mins in the tin, then turn out onto a wire rack to cool completely.
  • To make the icing, whisk the milk, ginger syrup and icing sugar together. Melt the chocolate in a heatproof bowl in the microwave in 1-min bursts. Leave to cool a little, then whisk into the milk mixture. Spoon the icing over the cake, then decorate with the crystallised ginger pieces.

Nutrition Facts : Calories 533 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1 milligram of sodium

WHITE CHOCOLATE CHEESECAKE



White chocolate cheesecake image

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Provided by Member recipe by gingerella

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 7

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve

Steps:

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
  • Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
  • Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  • Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

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