Mary Berry Ginger And White Chocolate Cheesecake​

This decadent Mary Berry Ginger and White Chocolate Cheesecake is made with ginger nut biscuits, rich white chocolate, full-fat soft cheese, stem ginger, and double cream. This recipe creates a luxurious, creamy dessert with a warming spice from the ginger that perfectly cuts through the sweetness of the chocolate. Perfect for a dinner party or a special occasion, this impressive no-bake cheesecake serves 8 people.

Jump to Recipe

Mary Berry Ginger and White Chocolate Cheesecake Ingredients

For the biscuit base:

• 75g (3oz) butter
• 175g (6oz) ginger nut biscuits, crushed

For the cheesecake filling:

• 200g (7oz) good-quality white chocolate, broken into pieces
• 500g (1lb 2oz) full-fat soft cheese
• 25g (1oz) icing sugar, sifted
• 2 pieces of stem ginger from a jar, finely chopped
• 300ml (1/2 pint) double cream

For the decoration:

• Crystallized ginger, chopped, to decorate

How To Make Mary Berry Ginger and White Chocolate Cheesecake

1. Prepare the base: First, melt the butter in a small saucepan over a low heat. While it melts, place the ginger nut biscuits in a food processor and blitz into fine crumbs, or place them in a bag and crush with a rolling pin.
2. Form the crust: In a bowl, mix the biscuit crumbs with the melted butter until thoroughly combined. Press this mixture firmly and evenly into the base of a 23cm (9in) loose-bottomed springform tin. Chill the base in the refrigerator for 30 minutes.
3. Melt the chocolate: Place the white chocolate pieces in a heatproof bowl set over a saucepan of gently simmering water (this is a bain-marie). Make sure the bottom of the bowl does not touch the water. Stir until the chocolate is smooth and completely melted, then set aside to cool slightly.
4. Make the cheese filling: In a large bowl, beat the full-fat soft cheese and sifted icing sugar together until smooth. Stir in the finely chopped stem ginger and the slightly cooled, melted white chocolate until well combined.
5. Whip the cream: In a separate bowl, whip the double cream until it just holds its shape, forming soft peaks. Be careful not to overwhip.
6. Combine and assemble: Gently fold the whipped cream into the white chocolate and cheese mixture until it is evenly incorporated. Spoon the filling onto the chilled biscuit base and spread it out smoothly with a spatula.
7. Chill until set: Place the cheesecake in the refrigerator to chill for at least 4 hours, or preferably overnight, until it is completely firm.
8. Decorate and serve: Once set, carefully remove the cheesecake from the tin. Just before serving, sprinkle the top with chopped crystallized ginger for a beautiful finish.

Recipe Tips

• Use Good-Quality White Chocolate: The flavor of the white chocolate is prominent in this cheesecake, so using a good-quality brand will make a noticeable difference to the final taste.
• Cool the Melted Chocolate: It is crucial to let the melted white chocolate cool slightly before adding it to the cream cheese mixture. If it’s too hot, it can cause the cheese to split or become grainy.
• Gentle Melting: White chocolate can seize or burn easily. The best way to melt it is slowly and gently in a bain-marie (a bowl over simmering water) rather than in the microwave.
• Full-Fat Ingredients are Key: For a no-bake cheesecake to set properly and have a rich, creamy texture, you must use full-fat soft cheese and double cream. Low-fat alternatives will likely result in a soft, runny dessert.

What To Serve With Ginger And White Chocolate Cheesecake

This cheesecake is wonderfully rich and flavorful on its own. However, to complement the sweet and spicy notes, you could serve a slice with a tart fruit coulis, such as raspberry or passion fruit, to cut through the richness. A few fresh berries on the side also add a lovely freshness. For a simple pairing, a cup of strong black coffee or a warming cup of ginger tea would be a perfect accompaniment.

How To Store Ginger And White Chocolate Cheesecake Leftovers

• Refrigerate: Store any leftover cheesecake in an airtight container in the refrigerator. It will keep well for up to 3 days. If you don’t have a large enough container, cover it loosely with plastic wrap.
• Freeze: This cheesecake freezes very well. You can freeze it whole or in individual slices. Wrap it securely in a layer of plastic wrap and then a layer of aluminum foil. It will last in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.

Mary Berry Ginger and White Chocolate Cheesecake Nutrition Facts

• Calories: 595 kcal
• Total Fat: 48g
• Saturated Fat: 30g
• Cholesterol: 135mg
• Sodium: 340mg
• Total Carbohydrate: 35g
• Dietary Fiber: 0.5g
• Sugars: 28g
• Protein: 7g

Frequently Asked Questions

• Why did my white chocolate seize when I melted it? White chocolate can seize (become thick and grainy) if it comes into contact with even a tiny drop of water or if it’s overheated. Using a clean, dry bowl and melting it slowly over gentle heat is the best way to prevent this.
• Can I make this cheesecake ahead of time? Yes, this is an ideal dessert to make in advance. You can prepare it a day or two before you need it and keep it covered in the refrigerator. The flavors will have even more time to meld together.
• What is stem ginger? Stem ginger refers to young ginger rhizomes that have been peeled and preserved in a sugar syrup. It has a tender texture and a sweet, warming flavor, making it perfect for desserts. You can find it in jars in most major supermarkets.
• My cheesecake isn’t setting. What went wrong? The most common reasons for a no-bake cheesecake failing to set are using low-fat ingredients or not chilling it for long enough. Ensure you use full-fat soft cheese and double cream and let it chill in the fridge overnight for the best results.

Try More Recipes:

• Mary Berry Biscoff Cheesecake​ Recipe
• Mary Berry Passion Fruit Orange Cheesecake​ Recipe
• Mary Berry Mint Aero Cheesecake​ Recipe