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Introduction
Recently a friend and I had a meal at a well-known noodle bar and as desert shared a cheesecake. It was so good I had to try and make it at home. I searched for the recipe online, but it wasn't on their webpage, so after reading lots of recipes to get inspiration, this is my best attempt to reconstruct it.
Recently a friend and I had a meal at a well-known noodle bar and as desert shared a cheesecake. It was so good I had to try and make it at home. I searched for the recipe online, but it wasn't on their webpage, so after reading lots of recipes to get inspiration, this is my best attempt to reconstruct it.
Ingredients
Serves: 8 (at least)
MetricCups
For the Biscuit Base
- 250 grams gingernut biscuits
- 50 grams melted butter
For the Cheesecake
- 175 grams golden caster sugar
- 500 grams cream cheese
- 200 grams creme fraiche
- 475 millilitres double cream
- 4 balls stem ginger in syrup e.g. Opies
- 100 grams white chocolate (melted)
For the Topping and Syrup
- 100 grams white chocolate (chopped)
- 125 grams golden caster sugar
- 125 millilitres water
For the Biscuit Base
- 9 ounces gingersnaps
- 2 ounces melted butter
For the Cheesecake
- 6 ounces superfine sugar
- 18 ounces cream cheese
- 7 ounces creme fraiche
- 17 fluid ounces heavy cream
- 4 balls stem ginger in syrup e.g. Opies
- 4 ounces white chocolate (melted)
For the Topping and Syrup
- 4 ounces white chocolate (chopped)
- 4 ounces superfine sugar
- 4 fluid ounces water
Method
White Chocolate and Ginger Cheesecake is a community recipe submitted by Eowynn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Line the base of a 20cm springform tin with greaseproof paper. (You could use a larger tin too, just the cheescake will be a little thinner)
For the base:
For the cheesecake:
For the topping:
To serve remove the cheesecake and white chocolate from the fridge. Unmould the cheescake by running a knife around the edge and place onto a serving plate. Using a sharp knife, chop the chocolate into thin batons and scatter over the top of the cheesecake. Serve the syrup in a small jug, on the side.
Line the base of a 20cm springform tin with greaseproof paper. (You could use a larger tin too, just the cheescake will be a little thinner)
For the base:
For the cheesecake:
For the topping:
To serve remove the cheesecake and white chocolate from the fridge. Unmould the cheescake by running a knife around the edge and place onto a serving plate. Using a sharp knife, chop the chocolate into thin batons and scatter over the top of the cheesecake. Serve the syrup in a small jug, on the side.
Asked and Answered
Wrapping Tin For Banoffee Cheesecake
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Tell us what you think
What 1 Other has said
- Posted by AliOtter on 20th July 2014
Hi, just made this and it's chilling in the fridge. Can you tell me if I can freeze it?
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