White Chocolate and Ginger Cheesecake (No Baking)

I'm not usually a 'cheesecake person'. In effect, I can't picture one other cheesecake that tickles my fancy. BUT this is no ordinary cheesecake. Really. This is more akin to a chocolate lover's indulgence. It's rich, and the texture is consistent and lovely. 

Why you will love it:

a) White chocolate cheesecake. WHITE CHOCOLATE.

b) No baking involved! - A brilliant spring/summer dessert. 

Ingredients for base:

• 500g gingersnap biscuits 
• 1 tsp ground ginger powder  
• 80g butter 

Ingredients for the yummy part:

• 300g white chocolate 
• 250g mascarpone 
• 200ml cream (cold)

Method:

1. Crush the ginger biscuits. The finer the crumbs, the more solid your base will be.
2. Combine the ground ginger powder.
3. Melt the butter in a pan over a low heat.
4. Pour the biscuit mix into the melted butter and stir.
5. Spoon into a cake tin and press down (very) firmly. 
6. Melt the white chocolate using a bain marie. Leave this to cool for a short while (though not too long so as to let it harden again!)
7. Fold the mascarpone into the cooled white chocolate - a few tablespoonfuls at a time. *
8. Whip the cream (much much easier when cold). Be careful not to over-whip or else the cream will separate.
9. Fold the whipped cream into the mascarpone-chocolate mixture, again including a few spoonfuls at a time.
10. Spoon over your biscuit base. Pat or drag it around slightly but do not 'squash' it down. 
11. Leave the cheesecake in the fridge overnight to set. **

Notes:

* Folding in carefully (as opposed to mixing) is essential in order to prevent knocking the air out of the mixture. Don't panic; it's EASY.

** I have to be honest. I usually sneak a slice before letting it set properly. This isn't really a problem. The mixture is firm enough to stand on it's own, so cutting a sizeable slice to 'taste' won't hurt the rest of the cheesecake. Admittedly, the texture is somewhat nicer after it sets properly.