Mary Berry Ginger and White Chocolate Cheesecake Recipe

This ginger and white chocolate cheesecake is rich, creamy, and gently spiced, with a crisp gingernut base and a smooth, velvety filling. The white chocolate softens the warmth of the ginger, giving you a sweet, cosy flavour that feels very special without being fussy. It is an easy, reliable bake for confident beginners, as long as you allow plenty of chilling time. Total time is about 7 hours including cooling and chilling.

Ingredients

For the gingernut biscuit base

250g gingernut biscuits
100g unsalted butter, melted
1 tbsp soft light brown sugar (optional, for a slightly caramel note)

For the ginger and white chocolate filling

600g full-fat cream cheese, at room temperature
150g caster sugar
1 tbsp cornflour
1 tsp ground ginger
1 tsp vanilla extract
Finely grated zest of 1 lemon
3 large eggs
1 large egg yolk
200ml sour cream or crème fraîche
200g white chocolate, melted and cooled slightly
2 tbsp stem ginger syrup (from a jar)
2 tbsp stem ginger, finely chopped

To finish (optional but lovely)

White chocolate curls or shavings
1 to 2 tbsp chopped crystallised ginger or extra chopped stem ginger
Extra stem ginger syrup for drizzling

How to Make This Ginger and White Chocolate Cheesecake

Oven and tin preparation

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle so the cheesecake bakes gently and evenly.
Line the tin: Grease a 20cm springform tin, then line the base with baking parchment. Run a strip of parchment around the sides too, so the cheesecake releases neatly.
Optional anti-crack step: Place a roasting tin on the lower shelf and fill it with just-boiled water once the cheesecake goes in. This bit of steam helps the top stay smooth.

Make the gingernut base

Crush the biscuits: Blitz the gingernuts in a food processor, or bash in a bag with a rolling pin, until fine and sandy.
Mix and press: Stir the crumbs with the melted butter (and brown sugar if using). Tip into the tin and press down firmly with the back of a spoon to make an even layer.
Quick bake: Bake for 10 minutes to set the base. Take it out and leave to cool for 10 minutes.
Lower the heat: Reduce the oven to 150°C or 130°C fan for the cheesecake filling.

Mix the filling

Melt the chocolate: Melt the white chocolate in a heatproof bowl set over barely simmering water (or in short microwave bursts). Set aside to cool slightly so it does not seize when added.
Beat cream cheese and sugar: In a large bowl, beat the cream cheese and caster sugar until smooth. Scrape down the bowl so there are no lumps hiding at the bottom.
Add the dry flavourings: Mix in the cornflour, ground ginger, vanilla, and lemon zest until combined.
Add eggs gently: Add the eggs and yolk one at a time, mixing on low speed. This keeps the batter creamy and helps prevent cracks later.
Finish the batter: Stir in the sour cream, stem ginger syrup, and chopped stem ginger. Pour in the melted white chocolate and mix just until the batter looks silky and even.

Bake until softly set

Fill the tin: Pour the filling onto the cooled base and level the top. Tap the tin lightly on the counter to pop any big air bubbles.
Bake: Bake for 45 to 55 minutes. The edges should look set, but the centre should still have a gentle wobble if you lightly nudge the tin.
Do not overbake: If the whole cheesecake is firm in the centre, it has gone a little too far. A slight wobble is exactly what you want because it will set as it cools.

Cool, chill, and decorate

Cool slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour. This gradual cooling helps stop sudden sinking and cracking.
Cool fully: Remove from the oven and leave at room temperature until completely cool.
Chill: Cover and refrigerate for at least 4 hours, or overnight for the cleanest slices.
Unmould and finish: Run a thin knife around the edge, unclasp the tin, and transfer to a serving plate. Top with white chocolate curls, a sprinkle of chopped ginger, and a drizzle of stem ginger syrup if you like.

How to Make This Ginger and White Chocolate Cheesecake

Tips for Best Results

How do I stop my cheesecake from cracking?

Mix on low speed once the eggs go in, bake at the lower temperature, and cool it slowly in the switched-off oven with the door ajar. Steam in the oven (a tray of hot water on a lower shelf) also helps keep the top supple.

Why is my cheesecake lumpy?

Cold cream cheese is nearly always the culprit. Bring it fully to room temperature, then beat it with the sugar until smooth before adding anything else. Scrape the bowl often so you do not leave little lumps around the sides.

How do I know when it is baked properly?

Look for set edges and a centre that still wobbles slightly, like set custard. It will continue to firm up as it cools and then chills, so resist waiting for it to look completely solid in the oven.

Can I make it more or less gingery?

Yes. For more heat, add an extra 1/2 teaspoon ground ginger and another tablespoon of chopped stem ginger. For a milder version, reduce the ground ginger to 1/2 teaspoon and skip the crystallised ginger on top.

Serving Suggestions

Serve with a mug of strong tea or fresh coffee to balance the sweetness of the white chocolate.
Add a spoonful of lightly whipped double cream for a softer, richer finish.
Pair with poached pears or roasted apples for a winter dessert plate.
Scatter over fresh raspberries for a sharp, fruity contrast.

Storage

Room temperature

Because this is a cream cheese cheesecake, keep it out at room temperature for no more than 2 hours, then refrigerate.

Refrigerator

Store covered (or in an airtight container) in the fridge for up to 4 days. For tidy slices, cut straight from the fridge using a warm, dry knife.

Freezing

Freeze the cheesecake (whole or in slices) for up to 2 months. Wrap well in cling film and a layer of foil, then thaw overnight in the fridge. Add any chocolate curls and ginger topping after thawing for the freshest look.

Nutrition

Calories: 520 kcal
Carbohydrates: 42 g
Protein: 8 g
Fat: 36 g
Saturated Fat: 21 g
Sodium: 380 mg

Disclaimer: Nutrition values are estimates and will vary depending on the brands used and portion size.

FAQs

Can I make this ginger and white chocolate cheesecake ahead of time?

Yes. In fact, it slices best when chilled overnight. Bake it the day before, chill, and decorate just before serving for the cleanest finish.

What size tin should I use for this cheesecake?

A 20cm (8-inch) springform tin is ideal. If you use a 23cm tin, the cheesecake will be slightly thinner and may bake a bit faster, so start checking 5 to 10 minutes earlier.

Can I use ginger biscuits other than gingernuts?

Yes. Ginger snaps, gingerbread biscuits, or a mix of digestive biscuits and ground ginger all work. Just keep the total biscuit weight the same so the base sets properly.

Why did my cheesecake sink in the middle?

A little settling is normal, but sinking usually comes from overmixing (too much air), opening the oven door early, or cooling too quickly. Mix on low after adding eggs and let it cool gradually in the oven with the door ajar.

Can I make this recipe without stem ginger?

You can. Replace the stem ginger syrup with 1 tablespoon golden syrup or honey, and increase the ground ginger slightly for flavour. The texture will be the same, just less punchy.