White chocolate & ginger cheesecake

This is my recipe of white chocolate and ginger cheesecake, a popular dessert at Wagamamas.

Ingredients: (serves 10)

  • 1 pack of ginger biscuits (30 biscuits)
  • 70g butter, melted
  • 300g white chocolate, broken into pieces
  • 2 x 180g tub of Philadelphia light soft cheese
  • 1 x 250g tub of ricotta cheese
  • 100g caster sugar
  • 6 balls of stem ginger from a jar, chopped, saving 2tbsp of the ginger syrup- I used this
  • 2tbsp ginger powder
  • Raspberries (to serve)


  1. Put the biscuits in a ziplock bag and bash with a rolling pin until crushed.IMG_9866IMG_9870
  2. Mix the biscuit crumbs with the melted butter. IMG_9872IMG_9874
  3. Get 10 individual ramkins or one large cake tin (20cm) and press the biscuit mix into the base, using a fork to firm the base down. Refrigerate until the rest of the cheesecake is ready.
  4. Put a bowl on top of a pan with hot water in it, and place the white chocolate pieces in the bowl. Stir often until fully melted.
  5. Meanwhile in a large bowl, mix together the Philadelphia, ricotta, sugar, stem ginger pieces, 2tbsp of the ginger syrup and the ginger powder.IMG_9881IMG_9883
  6. When the chocolate has melted and cooled a little, mix this into the cream cheese mixture.IMG_9884
  7. Load the cheesecake biscuit base with the white chocolate and ginger topping and smooth off the rim with a knife for a cleaner look.
  8. Put into the fridge ideally overnight or about 8 hours.
  9. Decorate with berries. Only take out of the fridge before eating, so it remains solid.

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