Recipes
White chocolate, lemon and ginger cheesecake
Get your taste buds ready for a heavenly showstopper, and prepare for your friends to be dazzled, one luxurious bite at a time.
Get your taste buds ready for a heavenly showstopper, and prepare for your friends to be dazzled, one luxurious bite at a time.
Cook: 5 Hours 30 Mins
Serves: 12
Price: £1.13 per serving
Nutritional Information
Each 139g serving contains
Energy
2748kj
473kcal
2748kj
473kcal
24%
Fat
28.5g
28.5g
High
41%
41%
Saturates
17g
17g
High
85%
85%
Sugars
37.4g
37.4g
High
42%
42%
Salt
0.65g
0.65g
Med
11%
11%
of your reference intake.
Typical energy values per 100g:
1977kj/473kcal
Typical energy values per 100g:
1977kj/473kcal
Ingredients
½ tbsp Vegetable Oil, for greasing
200g Gingernuts
70g Unsalted Butter, melted
200g Asda White Cooking Chocolate
600g Philadelphia Light Soft Cheese, at room temperature
150ml Soured Cream
200g Caster Sugar
3 Eggs, beaten
1 tbsp Cornflour
1 tsp Vanilla Paste
1 unwaxed Lemon, zest & juice
1½ tbsp Stem Ginger Syrup
1 ball Stem Ginger, finely chopped
200ml Whipping Cream
1 tbsp Asda Extra Special Lemon Curd
50g White Chocolate, grated to serve
Method
1
Grease a 900g loaf tin with oil on the base, sides and ends and line with a sheet of baking paper which overhangs the edges (so you can easily remove the cheesecake from the tin).
2
Preheat the oven to 180°C/160°C fan/gas 4. Tip the gingernuts into a food processor and blend until they are broken into fine crumbs. Add into a bowl, pour in the melted butter and mix thoroughly to combine. Tip the mixture into the lined loaf tin and press into an even, firm layer on the base. Bake in the oven for 10 mins.
3
Reduce the heat to 160°C/140°fan/gas 3. Meanwhile, melt the chocolate chips in a heatproof bowl over a pan of simmering water – don’t let the bottom of the bowl touch the water. Stir until smooth and remove from the heat.
4
In a large mixing bowl, beat the cream cheese, soured cream and 150g sugar, then stir in the eggs until combined. Add the cornflour, vanilla, half the lemon zest and juice and mix briefly until smooth – don’t incorporate air into the mixture.
5
Spoon ½ the mixture into the warm, melted chocolate and stir to combine. Add this back to the cheesecake mixture and stir again until smooth. Pour into the loaf tin on top of the biscuit base and spread so it’s level. Place the tin in a deep-sided roasting tin and pour boiling water into the roasting tin until it reaches halfway up the sides of the loaf tin. Bake for 1 hour until the cheesecake has just set but has a slight wobble. Switch off the oven and leave the cheesecake inside for 10 mins.
6
Remove from the oven and leave to cool at room temperature then cover and chill for about 4 hours or until firm and ready to serve.
7
To make the syllabub in a mixing bowl combine the other half of the lemon zest and juice, 1 tbsp of stem ginger syrup and the chopped stem ginger and whisk to dissolve the remaining 50g of sugar. Add the whipping cream and whisk until the mixture forms soft billowy clouds. Spoon the syllabub over the cheesecake. In another small bowl, mix the lemon curd and remaining stem ginger syrup until smooth. Drizzle the lemon curd over and through the layer of syllabub.
8
Scatter the white chocolate over the cheesecake and serve.