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.
Ingredients for base:
Why you will love it:
a) White chocolate cheesecake. WHITE CHOCOLATE.
b) No baking involved! - A brilliant spring/summer dessert.
- 500g gingersnap biscuits
- 1 tsp ground ginger powder
- 80g butter
Ingredients for the yummy part:
- 300g white chocolate
- 250g mascarpone
- 200ml cream (cold)
- Crush the ginger biscuits. The finer the crumbs, the more solid your base will be.
- Combine the ground ginger powder.
- Melt the butter in a pan over a low heat.
- Pour the biscuit mix into the melted butter and stir.
- Spoon into a cake tin and press down (very) firmly.
- 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!)
- Fold the mascarpone into the cooled white chocolate - a few tablespoonfuls at a time. *
- Whip the cream (much much easier when cold). Be careful not to over-whip or else the cream will separate.
- Fold the whipped cream into the mascarpone-chocolate mixture, again including a few spoonfuls at a time.
- Spoon over your biscuit base. Pat or drag it around slightly but do not 'squash' it down.
- Leave the cheesecake in the fridge overnight to set. **
* 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.