- 450 gram white chocolate droplets – slice into smaller pieces when using chocolate bars
- 500 gram plain cream cheese on room temperature
- 400 ml heavy cream
- 300 gram ginger cookies + extra for garnishing
- 125 gram butter
Kitchen equipment needed
- Stand mixer
- Cake pan (26 cm) with removable bottom
- Silicone spatula
- Food processor, blender or rolling-pin to make cookie crumbles with
- Small saucepan with bowl, to create a bain marie.
Preparation — 15 minutes
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.
Finishing up the white chocolate cheesecake with ginger cookies — 10 minutes + waiting time
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!