Easy, cheap and fast white chocolate cheesecake with ginger cookies. Delicious pie for the winter time, best enjoyed with a large cup of tea!
The main thing:
Made by Véronique
Published at 2016-11-04, this recipe is for 12 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 23-02-2021
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Create a bain marie by filling a small saucepan with a layer of water. Bring the water to a boil and place the bowl on top of the saucepan. Make sure that the water does not touch the bowl.
Place the white chocolate droplets or chunks into the bowl, melt slowly while gently stirring with a silicone spatula. Re-use the small saucepan for heating up the butter.
Meanwhile crush the ginger cookies. You can use a food processor, blender of a rolling-pin for this. Keep aside a small handful of cookie crumbs for garnishing.
Mix the cookie crumbs into the melted butter. Grease the cake pan using butter. Press the cookie crumbs into the cake pan. Place the cake pan into the refrigerator while making the cheesecake filling.
Mix the cooled down white chocolate with the cream cheese. You can use a whisk or stand mixer for this. Whip the heavy cream until it has about the same thickness as yogurt.
Fold the whipped cream through the cream cheese mixture. Divide the cheesecake filing over the cake bottom and place into the refrigerator. Keep the white chocolate cheesecake for at least 2 hours in the refrigerator.
Garnish with the remaining ginger cookie crumbs, enjoy!