WAGAMAMA'S WHITE CHOCOLATE AND GINGER CHEESECAKE - restaurant recipe hack

In this restaurant recipe hack I recreate my favourite cheesecake – Wagamama’s white chocolate and ginger cheesecake! The full ingredients list and recipe is below

:: Ingredients ::

300g of Ginger Nut biscuits
100g of butter
320g of white chocolate
4 pieces of stem ginger
3 tbsp. of ginger syrup (from the jar)
3 tbsp. of icing sugar
400g of soft cheese
250g of mascarpone
250ml of double cream
3 tbsp. caramel
1 tsp. ground chilli flakes

:: Recipe ::

1. Crush the Ginger Nut biscuits to a fine powder using a blender or a rolling pin.

2. Melt the butter in a pan over a medium heat and mix in the crushed biscuits once melted.

3. Add to a 20cm, lined, spring-form tin and press down with the back of a spoon.

4. Put the tin in the fridge for later.

5. Melt 300g of the white chocolate in a bowl over simmering water and set aside to cool.

6. Finely chop the stem ginger then use a pestle and mortar to crush into a paste-like texture.

7. In a new bowl gently whisk together the soft cheese, mascarpone and 200ml of the double cream.

8. Then add the ginger, 2 tbsp. of the ginger syrup, the icing sugar and the white chocolate, and whisk for a further 2 minutes.

9. Pour the mixture over the top of the biscuit base and flatten with the back of a spoon.

10. Put the cheesecake into the fridge for at least 3 hours, preferably overnight.

11. To serve, use a vegetable peeler to grate white chocolate pieces onto the top of the cheesecake.

12. The drizzle the caramel sauce over the top using a piping bag or spoon.