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benjamina ebuehi

Carrot & Crumb

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WHITE CHOCOLATE + GINGER CHEESECAKE

January 15, 2018 Benjamina Ebuehi
whitechoc.jpg

First post of the new year and I present to you an indulgence which is the very opposite of the usual January sugar free, fat free, flavour free food currently clogging up your Instagram feed.

This might be my new favourite dessert. The rich and creamy white chocolate filling balances perfectly with the warming ginger base. It really is a match made in heaven. The little extra nuggets of stem ginger on top cut through some of the sweetness and brings a welcome heat. 

No-bake cheesecakes are infinitely less difficult to mess up than the baked variety and are ideal for a no fuss make ahead pudding. I make this the night before I need it and decorate it right before serving. I attempted some fancy chocolate work and had intended to make some elaborate white chocolate curls. However, I rushed the whole thing and accidentally ended up with this wavy looking thing which actually turned out to be rather pretty. There's no way I'd be able to replicate it as I'm not entirely sure what I did in the first place, so play around with some melted chocolate and a palette knife and see what you come up with!

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*To get super sharp slices, dip your knife in hot water and dry it on a tea towel before slicing. Re-dip the knife before each cut.


R E C I P E

Ingredients

200g Ginger Snap Biscuits
80g Unsalted Butter
350g White Chocolate
300g Full Fat Cream Cheese
250g Mascarpone
1 tsp Vanilla Extract
180ml Double Cream
1 tbsp Chopped Stem Ginger, to decorate
Blackberries and Gold Leaf, optional

M E T H O D

Melt the butter and leave to cool. Crush the biscuits to a fine crumb in a food processor or place them in a food bag and bash with a rolling pin. Stir in the melted butter until fully coated. Press the mixture firmly into an 8 inch springform or loose bottomed tin. Place in the fridge whilst you make the filling

Melt the white chocolate in the microwave and leave to cool. Beat the cream cheese, mascarpone and vanilla in a bowl until smooth. Mix in the white chocolate before stirring in the double cream gently until incorporated

Pour the mixture on top of the biscuit base, smooth the top and chill in the fridge for at least 4 hours or overnight.

Decorate with chocolate shavings, chopped stem ginger, fresh berries and gold leaf.

In Recipes Tags cheesecake, white chocolate, ginger
← NECTARINE, TAHINI & HAZELNUT PAVLOVAGINGERBREAD BISCUITS →

I N S T A G R A M   F E E D

Very off season, I know, but just giving this apple & sage caramel cake another test run. It’s a good one! 🙌🏾Recipe will be in my book!
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@billingtonssugar #feedfeed #f52grams #thekitchn #huffposttaste #bonappetit #cakestagram #bakefromscratch @thebakefeed #foodstyle #cakeoftheday #vscocake #kinfolkfood #caramel #applecake
cake o’clock 🍰
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#bakefeed #f52grams @food52 #feedfeed #cake #cakestagram #cakeoftheday #bakefromscratch #vscofood #flatlayfood #wiltoncakes #cakeslice #bonappetit #thekitchn #huffposttaste
Apple pies are pretty but a crumble is pure comfort 😍
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#applecrumble #bonappetit #huffposttaste #feedfeed #f52grams #f52apples #bakefeed #todayimade #comfort #pudding #flatlay #vscofood #bakefromscratch #thekitchn #buzzfeast
We’ve made it through January! 🙌🏾 I’m celebrating with this baked Fig and Honey Cheesecake - I’ve used quark in the filling and flavoured it with honey and stem ginger syrup 😍
Using a few sprays of @frylighthq Coconut Oil cooking spray instead of butter to the line the base and sides of my tin gives the biscuit base a lovely subtle coconut flavour and makes it that little bit lighter. Get the full recipe on my blog, link in bio!
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#caloriesuncovered #cheesecake #bakedcheesecake #frylight #homemade #bakefromscratch #dessert #bonappetit #foodstyle #vscofood
Freezer stash 🍪 Salted chocolate chip and pecan adapted from @smittenkitchen. Happy Friday!
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#cookies #cookiemonster #pecans #huffposttaste #bonappetit #feedfeed #f52grams #f52cookie #thebakefeed #bakefromscratch #vscofood #foodstyle
🗣 EXCITING News!! So so proud to say that I’m writing my first cookbook which will be published this Autumn! 😱😱
It will be all about one of my favourite things - cakes! Bringing you modern & creative flavours with tips on how to style them too! 
This is something I’ve always always wanted to do and can’t believe it’s actually happening!! Really can’t wait for you all to see it and I’ll be sharing as much of the journey on here as I can, both the highs and lows (of which there are many 😂) 🎉💛