Ingredients
– 175 g ginger biscuits
– 75 g butter
– 400 ml double cream
– 400 g full-fat cream cheese
– 300 g white chocolate melted and cooled to room temperature
– 200 ml double cream
– 200 g white chocolate reserving 12 chunks and grating the remainder
Instructions
1-First, bring the double cream and cream cheese to room temperature about 2 hours before you begin. This makes mixing easier and gives a creamier result.
2-Crush the ginger biscuits and mix them with melted butter, then press the mixture firmly into a 7-inch deep tin to form the base. Let it chill for a bit to set.
3-Next, melt the white chocolate gently and let it cool.
4-Whip together the double cream, cream cheese, and melted white chocolate until fully combined, then spread this mixture evenly over the biscuit base and smooth the top.
5-After that, chill the cheesecake for at least 3 hours or overnight to set properly.
6-Once it’s ready, remove it from the tin, pipe the remaining whipped double cream on top, and decorate with grated white chocolate and the reserved chunks. The ideal texture is firm enough to slice but soft like butter, making it a delight to eat.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Bring cream cheese and cream to room temperature for a smoother filling.
🍪 Press the biscuit base firmly to ensure a solid crust that holds together well.
❄️ Chill overnight for the best texture and flavor development before serving.
- Prep Time: 20 minutes
- Chilling time: 3 hours or overnight
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 5g
- Cholesterol: 100mg