White Chocolate & Ginger Cheesecake


  • 300g full fat cream cheese
  • 250g mascarpone cheese
  • 300ml double cream
  • 600g white chocolate
  • 2 teaspoons ground ginger
  • 500g ginger nut biscuits


  1. Line a cake tine with baking parchment and grease any parts not covered with paper.
  2. Crush the biscuits (either use a bag and rolling pin, or better still use a food processor).
  3. Add 100g melted butter and mix then press into your lined cake tin and leave in the fridge for at least 30 minutes.
  4. Melt your chocolate using a bain marie, ensuring the boiled water doesn't touch the glass bowl that the chocolate is in. Allow to cool.
  5. Whisk together the cream cheese and mascarpone using an electric whisk for 2-3 minutes, until light and pillowy, then add the double cream and beat for another minute. 
  6. Mix in the cooled melted chocolate and ginger then pour over your chilled biscuit base.
  7. Leave in fridge for at least 3 hours to set before serving.
Lucy Stewart