Ginger Nut, White Chocolate and Cranberry Cheesecake

Ginger Nut, White Chocolate and Cranberry Cheesecake

This cheesecake deserves to be centre stage at any celebration this festive season. Cheesecake is always a real crowd-pleaser and I can just picture it amongst a huge spread of cold meats, cheeses and sweet treats.

A no-bake cheesecake is an ideal dessert choice for this time of year. It's easy to assemble and all you need to do is leave it to set. You can get ahead of the game and make it the day before, meaning less stress on the day of any celebration. 

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I chose to use mascarpone for this recipe as I prefer it to using regular cream cheese, but it also has an additional hint of sweetness, particularly when paired with the white chocolate. This sweetness is nicely counter-balanced by the sharp notes in the cranberry topping and the spicy ginger nut base, which I love. However, if your tooth isn’t quite as sweet as mine, you can always substitute the mascarpone with a cream cheese, like Philadelphia.

The cranberries do need some time to soak in a sugar syrup before you frost them - I left these whilst the cheesecake was setting, then finished the topping the next day just before serving. Rolling the cranberries in the sugar in small groups might seem really labour-intensive but you’ll soon get through them. If you’re feeling impatient, don’t be tempted to chuck them in the sugar at the same time - it’ll all clump together and you’ll be left with a total mess... and yes, I’m speaking from experience!

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