White Chocolate-Ginger Cheesecake Recipe

Name: White Chocolate-Ginger Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 ounces gingersnap cookies (about 50 cookies); 2 tablespoons sugar; 1 teaspoon ground ginger; 6 1/2 tablespoons unsalted butter, melted, cooled; 1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped; 4 8-ounce packages cream cheese, room temperature; 1/4 cup sugar; 4 large eggs, room temperature; 1 tablespoon vanilla extract; 1 teaspoon ground ginger; 2/3 cup minced crystallized ginger; White chocolate curls

Servings: persons

13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls

1
Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
2
Wrap outside of pan with 2 layers of heavy-duty foil.
3
Finely grind cookies, sugar and ginger in processor.
4
Add butter; blend until moist clumps form.
5
Press onto bottom and up sides of pan.
6
Chill while preparing filling.
7
Position rack in center of oven and preheat to 300F.
8
Stir white chocolate in top of double boiler set over hot water until chocolate melts.
9
Cool to lukewarm, stirring occasionally.
10
Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes.
11
Add eggs and yolk 1 at a time, beating just until combined after each addition.
12
Beat in vanilla and ground ginger.
13
Gradually beat in melted white chocolate.
14
Stir in crystallized ginger.
15
Transfer filling to prepared crust.
16
Place springform pan in large roasting pan.
17
Pour enough hot water into roasting pan to come halfway up sides of springform pan.
18
Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
19
Transfer cake to rack.
20
Run small knife around sides of cake to loosen.
21
Cool completely.
22
Remove foil from pan sides.
23
Chill cake overnight.
24
(Can be prepared 3 days ahead.
25
Cover and keep chilled.)
26
Release pan sides.
27
Transfer cake to platter.
28
Top with chocolate curls.

1463

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 13 ounces gingersnap cookies (about 50 cookies), 2 tablespoons sugar, 1 teaspoon ground ginger, 6 1/2 tablespoons unsalted butter, melted, cooled, and more.

Yes, White Chocolate-Ginger Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

White Chocolate-Ginger Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions