Scrumptious Cheesecake

White Chocolate & Ginger Cheesecake

Learn how to make this simple refrigerator cheesecake. It is guaranteed to bring happiness with every mouthful! Make it your own. Leave it plain, take out the ginger, add vanilla or use whatever treats you have left over from Easter or in your cupboard. I used mini eggs the first time & have since used a tin of mandarins. Mixed berries, Maltesers & After Eights all work well! Stir your flavours into the mix or layer on top. Most importantly, have fun creating this scrumptious treat!

I used a 6″ round cake tin but use whatever you have to hand. If you use a bigger tin, simply scale up the recipe. If you are using an 8″ tin, I would advise to double the recipe.

Line your chosen tin with cling film. Pull out double the length you need & fold it back on itself. This makes it so much easier to deal with!

Blitz your biscuits into crumbs. Use a food processor or a rolling pin or other heavy object and bash into crumbs in a bag or bowl.

Melt the butter in a bowl in the microwave 10 seconds at a time.

Add your biscuit crumbs to the melted butter & mix well. Transfer to your tin, level & press firmly with the back of a spoon.

Melt the white chocolate. I prefer to melt chocolate over a bowl of hot water on the stove. I’m old school (& easily distracted!). Melt in the microwave if you prefer for 10 seconds at a time.

Beat the cream cheese & icing sugar together. Use a mixer or beat in a bowl with a mixing spoon.

Add the cream to the cream cheese mixture and beat until just whipped. This means it just holds its shape but is not stiff.

Add your white chocolate & ginger to the cream or substitute with your choice of flavour. If you are using stem ginger, grate the balls first. I also like to add 2-3 dessert spoons of the syrup for an extra gingery sweetness!

Spoon the mixture over your biscuit base smoothing over with the back of a spoon. Top as desired or leave plain.

Chill for as long as you can hold out for. I recommend at least 4 – 5 hours or overnight.