Ginger White Chocolate Cheesecake Recipe

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Wagamama

Ginger White Chocolate Cheesecake Recipe

Learn how to make this quick and easy Wagamama-inspired ginger white chocolate cheesecake recipe. How to cook restaurant-quality dessert at home with simple ingredients and foolproof technique.

Prep

30 mins

Cook

45 mins

Serve

Kcal

420

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g digestive biscuits</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">600g cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">200g white chocolate, chopped</li><li class="ingredients-single-item">30g fresh ginger, peeled and finely grated</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornflour</li><li class="ingredients-single-item">50g crystallised ginger, chopped (or stem ginger in syrup, drained)</li><li class="ingredients-single-item">100g white chocolate, melted for drizzling</li><li class="ingredients-single-item">2 tbsp ginger syrup (from crystallised ginger jar)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4> Preheat your oven to 160°C (320°F). Grease a 23cm springform cake tin and line the base with parchment paper. Wrap the outside of the tin with two layers of kitchen foil to prevent water from seeping in during the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4> Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Mix the biscuit crumbs with the melted butter until evenly combined and resembling wet sand. Press this mixture firmly into the base of your prepared tin using the back of a spoon or measuring cup. Refrigerate for 30 minutes while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4> Melt the 200g white chocolate in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until smooth. Remove from heat and set aside to cool slightly for 5 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4> In a large mixing bowl, beat the cream cheese with an electric mixer for 2-3 minutes until completely smooth and free of lumps. Gradually add the caster sugar, beating for another 2 minutes until light and fluffy. Scrape down the sides of the bowl regularly to ensure even mixing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4> Add the eggs one at a time, beating well after each addition for about 30 seconds. Pour in the double cream, vanilla extract, and grated fresh ginger, mixing until just combined. Don't overmix at this stage as it can incorporate too much air.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4> Sift the cornflour directly into the mixture and fold in gently. Slowly pour in the cooled melted white chocolate, mixing on low speed until just incorporated and the mixture is smooth and uniform in colour. Fold in the chopped crystallised ginger pieces by hand.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4> Pour the filling over the chilled biscuit base, smoothing the top with a palette knife. Gently tap the tin on your work surface a few times to release any air bubbles that may have formed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4> Place the wrapped tin in a large roasting tray and carefully pour hot water into the tray until it reaches halfway up the sides of the cake tin. This water bath will ensure gentle, even cooking and prevent cracks from forming.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4> Bake for 50-60 minutes, or until the cheesecake is set around the edges but still has a slight wobble in the centre when gently shaken. The surface should look set but not browned. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4> Remove from the water bath and run a thin knife around the edge of the cheesecake to prevent cracks as it cools. Allow to cool completely at room temperature for 2 hours, then refrigerate for at least 4 hours or preferably overnight until completely set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4> To serve, carefully remove the cheesecake from the tin by running a warm knife around the edges again and releasing the springform sides. Drizzle the melted white chocolate over the top in decorative patterns and brush with ginger syrup for an extra glossy finish. Cut into wedges using a sharp knife dipped in warm water between cuts for clean slices. Serve chilled and enjoy this heavenly fusion of creamy white chocolate and warming ginger spice.</li></ol>

FAQ for

Ginger White Chocolate Cheesecake Recipe

What ingredients are used in Ginger White Chocolate Cheesecake Recipe from Wagamama?

Key ingredients include digestive biscuits, cream cheese, white chocolate, fresh ginger, crystallised ginger, double cream, eggs, and butter. The combination creates a rich, spiced dessert with warming ginger flavours.

How to cook Ginger White Chocolate Cheesecake Recipe from Wagamama at home?

Learn how to cook Wagamama Ginger White Chocolate Cheesecake Recipe from Wagamama by creating a biscuit base, mixing cream cheese filling with melted white chocolate and fresh ginger, then baking in a water bath at 160°C for 50-60 minutes until set.

Why do you bake cheesecake in a water bath?

A water bath (bain-marie) provides gentle, even heat distribution that prevents cracks and ensures smooth texture. The steam keeps the cheesecake moist whilst the consistent temperature prevents overcooking.

Can I substitute fresh ginger with ground ginger in cheesecake?

Fresh ginger provides the best flavour intensity, but you can substitute with 1-2 teaspoons ground ginger. However, fresh ginger gives a more vibrant, zesty taste that complements the white chocolate beautifully.

How long should cheesecake cool before refrigerating?

Allow the cheesecake to cool gradually in the switched-off oven for 1 hour, then at room temperature for 2 hours before refrigerating. This prevents cracking from sudden temperature changes.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe is inspired by the flavours of this restaurant's dishes and has been independently developed for home cooking. It is not an exact match to the proprietary recipe used by the restaurant. This website is not affiliated with or endorsed by the restaurant.

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      "@type": "HowToStep",
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Wagamama

Ginger White Chocolate Cheesecake Recipe

Learn how to make this quick and easy Wagamama-inspired ginger white chocolate cheesecake recipe. How to cook restaurant-quality dessert at home with simple ingredients and foolproof technique.

Prep

Cook

Serve

Kcal

Ingredients

Directions

What ingredients are used in Ginger White Chocolate Cheesecake Recipe from Wagamama?

How to cook Ginger White Chocolate Cheesecake Recipe from Wagamama at home?

Why do you bake cheesecake in a water bath?

Can I substitute fresh ginger with ground ginger in cheesecake?

How long should cheesecake cool before refrigerating?

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