Ginger and white chocolate baked cheesecake

This Ginger and White Chocolate Baked Cheesecake with Spicy Toffee Sauce is a total must bake for all you ginger nuts out there!

You won't be able to get enough of this decadent autumnal bake!

A total must-bake for all you ginger nuts out there, this baked cheesecake is light, fluffy, and has a good spicy kick to it! Paired with the spicy toffee sauce recipe (also below), you're in for a right treat. Pop a scoop of vanilla ice cream on there, and you'll be in cheesecake heaven!
TIP: * The ginger and the chilli in the sauce can pack quite a punch so make sure you keep checking the taste to get the heat you want.
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For the base:

  • 200 g crushed biscuits (half digestive and half gingernut works well)
  • 75 g melted butter
  • 1 piece of stem ginger (from a jar, in syrup)

For the filling:

  • 300 g cream cheese
  • 250 g mascarpone
  • 100 g white chocolate (melted and slightly cooled)
  • 100 g caster sugar
  • 3 large eggs (beaten)
  • 25 g plain flour
  • 1 tbsp syrup from the jar of stem ginger
  • 1 tsp ground ginger

For the spicy toffee sauce:

  • 50 g soft brown sugar
  • 50 g butter
  • 2 tbsp syrup from the jar of stem ginger
  • 1/2 tsp chilli powder (optional)
  • 6 tbsp double cream

To decorate:

  • white chocolate shavings (either bought or made using a vegetable peeler)
  • sliced piece of stem ginger


Grease and line a deep 20cm round cake tin (preferably with a loose bottom) and preheat oven 150˚C/130˚C fan/gas mark 3.
To make the base, place the crushed biscuits in a mixing bowl, add the butter and mix well. Tip the mix into the prepared tin, press down and even out using the back of a metal spoon.
Lay the sliced ginger on the top of the biscuit mix, evenly spacing. Place this in the fridge while you prepare the filling.
To make the filling, place the cream cheese, mascarpone, sugar, flour, ground ginger and syrup into the bowl of your mixer or a mixing bowl. Mix until well combined. Add the eggs and beat until the mixture is smooth.
Fold in the melted white chocolate. Spoon the mixture on top of the biscuit base and spread it out evenly. Place the prepared tin onto a baking tray and bake for 50-60 mins. The cheesecake is cooked when the edges are firm but there is still a “wobble” in the middle. Open the oven door and allow to cool in the oven to reduce cracking.
Remove from the oven when cooled and allow to cool completely in the tin. Place the cheesecake back in the fridge and chill for at least 2 hours.
While the cheesecake is chilling you can make the sauce. In a small saucepan place the butter, sugar and syrup, heat it gently and stir constantly until all melted. Turn up the heat to bring the sauce to a gentle boil for 2-3 mins.
Remove from the heat and keep stirring, if you are using the chilli add it at this point and then add the cream and stir through. Set the sauce aside to cool. It will thicken as it cools and can be used warm or cold with the cheesecake.
When you are ready to serve, carefully remove the cheesecake from the tin. To decorate, add the chopped ginger and chocolate to the top. Drizzle with some of the sauce and put the rest of the sauce in a jug to be added later if you want more.

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