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Mary Berry Ginger and White Chocolate Cheesecake Recipe
Saim Thour

Mary Berry Ginger and White Chocolate Cheesecake Recipe

This Mary Berry Ginger and White Chocolate Cheesecake Recipe is a creamy no-bake dessert made with a buttery ginger biscuit base and a rich white chocolate filling. It is simple to prepare, perfect for entertaining, and ideal for any special occasion.
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Prep Time 25 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Course: Cake
Cuisine: british, Dessert
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 250 g ginger biscuits crushed
  • 100 g unsalted butter melted
For the Filling
  • 300 g white chocolate chopped
  • 400 g full-fat cream cheese
  • 300 ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
Optional Toppings
  • White chocolate curls
  • White chocolate shavings
  • Crystallised ginger
  • Fresh raspberries
  • Fresh strawberries
  • Whipped cream

Equipment

  • 20cm springform tin
  • Mixing bowls
  • Electric whisk
  • Heatproof bowl
  • Food processor or rolling pin
  • Spatula
  • Palette knife
  • Small saucepan
  • Baking parchment

Method
 

  1. Line a 20cm springform tin with baking parchment and lightly grease the sides.
  2. Crush the ginger biscuits into fine crumbs and mix with melted butter.
  3. Press the biscuit mixture firmly into the tin and chill for 30 minutes.
  4. Melt the white chocolate gently and allow it to cool slightly.
  5. Beat the cream cheese, icing sugar, and vanilla extract until smooth.
  6. Whip the double cream to soft peaks.
  7. Fold the melted white chocolate into the cream cheese mixture.
  8. Fold in the whipped cream until fully combined.
  9. Spread the filling over the chilled biscuit base.
  10. Refrigerate for at least 4 hours or overnight.
  11. Decorate with white chocolate curls, crystallised ginger, fresh berries, or whipped cream before serving.

Notes

  • Use full-fat cream cheese for the smoothest texture and the best set.
  • Let the white chocolate cool slightly before mixing to prevent the filling from becoming grainy.
  • Chill the cheesecake for at least 4 hours, but overnight gives the firmest texture and cleanest slices.
  • Do not overwhip the double cream, as it can make the filling heavy.
  • Press the biscuit base firmly into the tin so it holds together when sliced.
  • Line the springform tin with baking parchment for easy removal.
  • For a stronger ginger flavour, add a little crystallised ginger to the filling or sprinkle it on top.
  • Decorate just before serving with white chocolate curls, fresh berries, or whipped cream for the best presentation.
  • Store leftovers in the refrigerator for up to 3 days or freeze without toppings for up to 2 months.
  • This cheesecake is ideal for making one day ahead, as the flavour and texture improve after chilling overnight.