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)

Method:

1. Put the biscuits in a ziplock bag and bash with a rolling pin until crushed.
2. Mix the biscuit crumbs with the melted butter. 
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.
6. When the chocolate has melted and cooled a little, mix this into the cream cheese mixture.
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.