Wagamama-style white chocolate + ginger cheesecake

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You guys.

This is my 100th post!

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And – Tolley Bakes celebrated its third birthday on the 17th April!

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#toddlerblog 😳

Cheesecake all round!

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Not just any cheesecake; to celebrate two blogging milestones I decided to recreate my all-time favourite dessert: the Wagamama white chocolate and ginger cheesecake.

Wagamama is a Japanese-style restaurant here in the UK which is now just about everywhere. I love all the ramen, donburi, gyoza and stir-fry,Β but let’s face it, I go for the cheesecake.

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I had to think long and hard about how to recreate it. As you might imagine, Wagamama are fairly secretive about this cheesecake of the gods; it sure as hell doesn’t feature in their cookbook.

If you Google ‘white chocolate and ginger cheesecake’ there are a fair few recipes out there, which note that they are inspiredΒ by a certain Japanese restaurant but they vary A LOT.Β Some were baked, some not, some had powdered ginger, others only a ginger biscuit base… it was time to Sherlock the hell out of it.

First hurdle to work out was: is the cheesecake baked or not? All I could find on the Wagamama website was the allergens list for it, which did not list egg – therefore, it’s a no-bake one.fullsizeoutput_2055

Based on the number of times I’ve eaten it, I’ve also noticed that there are flecks of ginger through the cheesecake – proper ginger; the powdered stuff was not going to cut it.Β That meant scouring Sainsbury’s for a jar of stem ginger, which was luckily not too hard to find.Β For a proper ginger kick I used gingersnaps in the base, and used the best white chocolate I could find. I also couldn’t resist a smattering of little gold stars as extra decoration…fullsizeoutput_2067The chilli toffee sauce is optional; I don’t really think it needs a sauce but the Wagamama one comes with one,Β so up to you if you want to make it as well.

The lovely thing about a no-bake cheesecake is that you can taste as you go, because the flavours are not going to change that much. There was plenty of taste-testing during this recipe and for that reasonΒ I sincerely hope that you give it a try; I’m really pleased with it and I think it’s very close to the original.

Happy Birthday Tolley Bakes!Β πŸŽ‰πŸŽ‰πŸŽ‰πŸŽ‰πŸŽ‰IMG_7403

Wagamama style White Chocolate and Ginger Cheesecake

  • Time: be prepared for an overnight chill
  • Difficulty: not too tricky
  • Print

  • I used a 21cm diameter tin with a loose base

Ingredients

Buttery biscuit base:
  • 250g gingersnap biscuits
  • 80g unsalted butter
Cheesecake:
  • 300g white chocolate {I used Green & Black’s white cooking chocolate}
  • 55g stem ginger {about 3 pieces}
  • 25g caster sugar
  • 600g soft / cream cheese {room temp.}
  • 285ml double cream {room temp.}
  • 3 tbsp stem ginger syrup {from the jar that the stem ginger comes in}
Chilli toffee ginger sauce:
  • 120ml water
  • 115g caster sugar
  • 1 piece of stem ginger
  • pinch dried chilli flakes
Decoration:
  • 70g white chocolate
  • gold star sprinkles

Method

Buttery biscuit base:

Measure out the gingersnaps into a large freezer bag and crush with a rolling pin {alternatively blitz in a food processor} until you have small crumbs.

Tip the crumbs into a bowl. Melt the butter and stir into the biscuit crumbs.

Spoon into a clean tin {no need to grease} and press down with the back of a soup spoon into an even layer.

Cover the tin and put it into the fridge to chill.

Cheesecake:

Break the white chocolate into pieces and heat gently in a bowl set over a pan of gently simmering water. Once melted, set aside to cool.

Chop the stemΒ ginger as finely as you can.

In a large mixing bowl, beat the cream cheese and the caster sugar together for a minute or two.

Add the cream and beat for another minute or two.

Add the melted and cooled white chocolate and beat again until well combined.

Finally add the chopped ginger and the syrup. Beat for a final minute.

Retrieve the tin from the fridge and pour the cheesecake mixture on top, smoothing out with the back of a spoon or a spatula.

Cover the tin again and leave to chill in the fridge for a few hours, or overnight.

{The cheesecake won’tΒ be runny when you serve it, but it will start to sag if it warms up too much – so if it’s particularly hot outside or in your kitchen, put it in the freezer for a little while before you serve it.}

Chilli toffee ginger sauce:

Dump the water and sugar in a small saucepan.

Chop up the ginger finely and add to the pan, along with a pinch of chilli flakes.

Heat the mixture on a medium heat, swirling the pan to stir. The sugar will dissolve and the mixture will bubble – this shouldn’t take more than about 5 minutes. The colour will also change to a very pale golden.

Turn the heat off and leave to cool.

Decoration:

Melt the white chocolate in a bowl set over a pan of simmering water. Spread it out onto a clean tray and put it into the fridge to chill.

Use a knife to scrape the chocolate into curls. Collect them into a bowl and put in the fridge until ready to use.

Run a knife around the cheesecake and remove it from the tin. Sprinkle the chocolate curls and gold stars on top, and serve with a drizzle of chilli toffee sauce.

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2 thoughts on “Wagamama-style white chocolate + ginger cheesecake

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