White Chocolate And Ginger Cheesecake (Easy Wagamama Copycat!)
Ever tried Wagamama’s white chocolate and ginger 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!
Servings: 10 (to 12)
Equipment
Ingredients
- 7 ounces ginger cookies (UK/Australia=biscuits) either blitz in a food processor, or seal the cookies in a plastic bag and bash with a rolling pin
- 2.5 ounces butter melted
- 9 ounces cream cheese
- 9 ounces mascarpone cheese
- 7 ounces white chocolate reserve 2 pieces for grating over at the end
- 3 pieces candied ginger chopped into small pieces (or crystallized ginger, or ginger in syrup – add more to taste)
- store-bought caramel sauce
Instructions
- 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.2.5 ounces butter, 7 ounces ginger cookies
- 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.7 ounces white chocolate
- 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.9 ounces cream cheese, 9 ounces mascarpone cheese
- 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.3 pieces candied ginger
- Serve fairly small pieces with a bit of caramel sauce (if using) drizzled over the top. Yum!store-bought caramel sauce
Video
Notes
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!
Ginger: 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 regular candied ginger. As long as the ginger you use has a bit of a ‘zing’ you’re good to go!
Freezing: 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.
Caramel: 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!
Nutrition
Calories: 443kcal | Carbohydrates: 29g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 73mg | Sodium: 264mg | Potassium: 161mg | Fiber: 1g | Sugar: 17g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
