White Chocolate Ginger Cheesecake
Indulge in the rich, creamy decadence of White Chocolate Ginger Cheesecake, a show-stopping dessert that perfectly balances sweetness and spice. This luxurious recipe features a crisp ginger snap cookie crust that complements the silky smooth filling, made with softened cream cheese, melted white chocolate, and a hint of fresh grated ginger for a subtle warmth. The addition of heavy cream ensures a luscious texture, while a baking water bath guarantees a perfectly set cheesecake with no cracks. Topped with optional crystallized ginger for a sweet-tangy finish, this cheesecake is a delightful centerpiece for any special occasion. Whether for holiday gatherings or dinner parties, this dessert is sure to captivate with its unique blend of flavors and creamy perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams ginger snap cookies
- 80 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 120 grams caster sugar
- 200 grams white chocolate, chopped
- 200 ml heavy cream
- 3 large eggs
- 1 teaspoon fresh ginger, grated
- 1 teaspoon vanilla extract
- 2 tablespoons crystallized ginger, chopped (optional for topping)
Instructions
Preheat your oven to 160°C (320°F) and line the bottom of a 9-inch (23 cm) springform pan with parchment paper.
In a food processor, pulse the ginger snap cookies until fine crumbs form. Transfer to a mixing bowl, add the melted butter, and mix until evenly combined.
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Melt the white chocolate in a double boiler or microwave in 20-second intervals, stirring until smooth. Allow it to cool slightly.
Add the melted white chocolate to the cream cheese mixture and mix until fully incorporated.
Blend in heavy cream, eggs (one at a time), grated ginger, and vanilla extract. Mix until smooth but do not overmix.
Pour the cheesecake filling over the prepared crust, spreading it evenly.
Place the springform pan in a larger baking dish and pour boiling water into the outer dish to create a water bath. This helps prevent cracking.
Bake for 60 minutes or until the edges are set but the center still jiggles slightly when shaken.
Turn off the oven and leave the cheesecake inside with the door slightly ajar to cool for 1 hour.
Remove from the oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.
Before serving, optionally garnish with chopped crystallized ginger for added flavor and visual appeal.
Nutrition Facts
Calories |
4582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.5 g | 448% | |
| Saturated Fat | 198.3 g | 992% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1486 mg | 495% | |
| Sodium | 2911 mg | 127% | |
| Total Carbohydrate | 313.1 g | 114% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 215.5 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 748 mg | 58% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
