AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Ingredients
FOR THE BASE
• 300g gingernut biscuits
• 100g unsalted butter, melted
FOR THE CHEESECAKE
• 250g white chocolate
• 500g full-fat soft cheese
• 75g icing sugar
• ½ tsp vanilla extract
• 300ml double cream
• 25g crystallised ginger, finely chopped
TO DECORATE
• 50g white chocolate, melted
• 150ml double cream
• 2 tbsp icing sugar
• crushed gingernut biscuits
Jane Dunn of Jane’ s Patisserie
White chocolate ginger cheesecake
SERVES 12
Sweet white chocolate and gingery spice is the perfect festive flavour pairing. This showstopper is easy to prepare – you don’ t even need the oven.
1 Blitz the biscuits to a fine crumb in a food processor or crush in a bowl. Add the melted butter and mix to a wet sand texture. Press into the base of a 20cm deep springform tin and set aside.
2 Melt the white chocolate until smooth in 30 second bursts in the microwave, stirring between each burst. Leave to cool for 5 minutes.
3 Combine the soft cheese, icing sugar and vanilla extract in a bowl and whisk until smooth. Add the cooled melted chocolate and whisk again. Add the cream and whisk until thick. Alternatively, whisk the cream separately to soft peaks and fold into the mixture. Fold through the crystallised ginger. Spread over the biscuit base, making sure to fill any gaps around the edge. Chill for at least 5 to 6 hours or overnight.
4 Remove the cheesecake from the tin. Drizzle with melted white chocolate. Whip the cream and icing sugar to soft peaks, transfer to a piping bag and pipe over the cheesecake. Finish with crushed gingernut biscuits.
Recipe from Jane’ s Patisserie Classic Picture credit: Ellis Parrinder goodfoodshow. com 35