Mary Berry's white chocolate cheesecake recipe
White chocolate and ginger cheesecake This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas. If you want to make life a little easier for yourself you can simply grate chocolate on top of the cheesecake instead of making the decorations. 50g/1¾oz butter, plus extra for greasing25g/1oz plain chocolate150g/5½oz digestive biscuits, crushed 50g/1¾oz butter, plus extra for greasing 25g/1oz plain chocolate 150g/5½oz digestive biscuits, crushed 300g/10½oz white chocolate buttons, or a bar chopped into pieces400g/14oz full-fat cream cheese150ml/5fl oz soured cream2 free-range eggs1 tsp vanilla extract4 pieces stem ginger (from a jar), finely chopped 300g/10½oz white chocolate buttons, or a bar chopped into pieces 400g/14oz full-fat cream cheese 150ml/5fl oz soured cream 2 free-range eggs 1 tsp vanilla extract 4 pieces stem ginger (from a jar), finely chopped 150g/5½oz plain chocolate, grated or made into curls 150g/5½oz plain chocolate, grated or made into curls Method Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits.Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed.For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon.In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger.Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge.Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. Preheat the oven to 170C/150C Fan/Gas 3. Grease the base of a 20cm/8in springform cake tin with butter, then line with a circle of baking parchment. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. For the base, melt the butter and chocolate in small saucepan over a low heat. Stir in the crushed biscuits. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. Transfer the base mixture to the cake tin and, using your fingers, press down until it completely covers the bottom of the cake tin in an even layer. Chill in the fridge until needed. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. For the filling, suspend a heatproof bowl over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Add the white chocolate to the bowl and melt until runny and smooth, stirring occasionally with a wooden spoon. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. In a large bowl, whisk the cream cheese and soured cream together until smooth and well combined. Whisk in the eggs and vanilla extract until completely smooth, then stir in the melted white chocolate until well combined. Fold in the chopped ginger. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Pour the filling mixture on top of the chilled base and level the top using a palette knife. Bake in the oven for 40-45 minutes, or until firm around the edge and just set in the middle. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cheesecake from the oven and rest for 10 minutes, then run a small blunt knife around the inside edge of the cake tin. Set aside until the cheesecake has completely cooled in the tin, then chill in the fridge. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Remove the cake-tin ring from the cheesecake and place the cheesecake, still on its base, onto a serving plate. Top with the chocolate curls. Recipe tips Preparation is key at Christmas, this dessert can be made three days ahead and kept in the fridge.