The easiest ginger and white chocolate cheesecake (Wagamama style)
Ever tried Wagamama’s ginger and white chocolate cheesecake? Or maybe you just love the convenience of no-bake cheesecakes – especially when you have guests coming over! This ginger white chocolate cheesecake is a life-changer. So easy. So delicious!
Keyword cheesecake, entertaining, ginger, no-bake, white chocolate
Melt the butter in a large saucepan, then empty the biscuit/cookie crumbs into it. Stir well, then press the crumbs into a 9-inch springform baking pan. Pop into the fridge while you prepare the cheesecake filling.
Break up the white chocolate and melt in a glass jug in the microwave in 30-second bursts (I find 3 to 4 bursts about right). Set aside.
In a medium bowl, whisk together the cream cheese and mascarpone cheese either with a handheld whisk or a wooden spoon. Slowly whisk in the white chocolate.
Stir through the ginger pieces, then pour the cheese mixture on top of the biscuit/cookie base. Spread over evenly, then cover and let set in the fridge for at least a few hours, or overnight.
Serve fairly small pieces with a bit of caramel sauce (if using) drizzled over the top. Yum!
A note on the white chocolate
Add the melted chocolate slowly. It sometimes goes a bit ‘grainy’ as it hits the cold cream cheeses. If this happens to you, don’t worry. The finished cheesecake will look and taste fine!
A note on the ginger
There’s sometimes a bewildering array of candied-style ginger in the shop. Or sometimes there’s only one type and I don’t have a choice. So far I’ve used several different types successfully: ginger in syrup from a jar, non crystallised or crystallised ginger from a packet, or just plain old candied ginger. I’m not even always sure what the difference is! As long as the ginger you use has a bit of a ‘zing’ you’re good to go!
A note on freezing this no-bake cheesecake
I don’t know about Wagamama’s version, but this white chocolate and ginger cheesecake freezes really well! Simply keep the cheesecake on the base of the pan you made it in, and loosely cover with aluminium foil. Place in a large plastic or glass container and freeze. To defrost, leave on the counter top for a couple of hours, then transfer to the fridge. Or, if it’s warm out, it’s probably best to let it defrost overnight in the fridge.
A note on the caramel sauce
I usually use store bought. Any is fine! The caramel sauce is optional but highly recommended. It goes SO well with the ginger and white chocolate notes already in the cheesecake!