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!
*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.