White chocolate and ginger cheesecake with cranberry sauce

Name: White chocolate and ginger cheesecake with cranberry sauce
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 2 h 5 min
Yield: 10
Ingredients: 175 g (6oz) gingernut biscuits; 50 g (2oz) unsalted butter, melted; 150 g (5oz) white chocolate; 250 g (9oz) mascarpone cheese; 400 g (14oz) full-fat cream cheese; 4 medium eggs, beaten; 100 g (3 1/2oz) golden caster sugar; 75 g (3oz) stem ginger, finely chopped

Indulge in this delicious and sophisticated dessert

By The GH Kitchen TeamPublished: 30 December 2008

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Food, Dishware, Tableware, Ingredient, Cuisine, Serveware, Sweetness, Plate, Dessert, Drink,

Preparation Notes: Plus chilling

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Yields:

Prep Time:

25 mins

Cook Time:

1 hr 40 mins

Total Time:

2 hrs 5 mins

Ingredients

For the sauce

175 g (6oz) gingernut biscuits
50 g (2oz) unsalted butter, melted
150 g (5oz) white chocolate
250 g (9oz) mascarpone cheese
400 g (14oz) full-fat cream cheese
4 medium eggs, beaten
100 g (3 1/2oz) golden caster sugar
75 g (3oz) stem ginger, finely chopped

Directions

1. Step 1
  Line a 23cm (9in) loose-bottomed cake tin with greaseproof paper. Whizz the biscuits in a food processor to make fine crumbs. Tip into a bowl and stir in the butter. Press into the base of the cake tin. Chill.
2. Step 2
  Preheat the oven to 150°C (130°C fan) mark 2. Melt 100g (3½oz) chocolate in a heatproof bowl over a pan of gently simmering water, making sure bowl doesn't touch the water. Cool slightly. In a large bowl, beat together the mascarpone and cream cheese until smooth. Stir in eggs, sugar, stem ginger and melted white chocolate.
3. Step 3
  Pour into the cake tin and bake in the centre of the oven for 1½hr until the cheesecake just wobbles slightly when the tin is tapped. Leave in the tin and allow to cool on a wire rack. Chill for at least 4hr.
4. Step 4
  Heat the cranberries, sugar and ginger in a pan with 100ml (3½fl oz) water. Simmer for 5min until the cranberries burst. Blend until smooth, then push through a sieve. Chill.
5. Step 5
  Remove cake from tin; transfer to a plate. Dust with icing sugar. Grate over remaining chocolate and serve with cranberry sauce.
  
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Get Ahead

Make to end of step four. Wrap the whole tin in clingfilm; put sauce in freezerproof container. Freeze both for up to one month. To serve, thaw in fridge

Per Serving:

Calories: 599
Total carbs: 46 g
Sugars: 23 g
Total fat: 44 g
Saturated fat: 26 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time