Wagamama-style white chocolate + ginger cheesecake


You guys.

This is my 100th post!


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


#toddlerblog 😳

Cheesecake all round!


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.

fullsizeoutput_2066I 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_2055Based 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_7403If you’ve made this cheesecake {and particularly if you liked it!}, please say hello in the comments below! 😘

Wagamama style White Chocolate and Ginger Cheesecake

  • Difficulty: not too tricky
  • Print


  • I used a 21cm diameter tin with a loose base
  • 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.
  • Some of you lovely lot who have tried this recipe have had varying degrees of success with the sauce. I confess it was definitely an afterthought when I made this recipeΒ {I was just so pleased to get the cheesecake bit right!}.Β When I make this next I will probably try a sauce based onΒ this recipe, swapping out the salt for some chilli powder. Will update the recipe if it works — Hannah, 10/01/2018


Buttery biscuit base:
  • 250g gingersnap biscuits
  • 80g unsalted butter
  • 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
  • 70g white chocolate
  • gold star sprinkles


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 spoon into an even layer.

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


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.

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 and thicken – 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, then pour through a sieve to get the chunks of ginger and chilli out.


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.




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

  1. I love this cheesecake so was very excited to find this recipe. I followed it and everything seemed to go well but the mixture was quite runny before I put it in the fridge. After chilling overnight (about 12 hours) it’s still runny and when I cut it the piece doesn’t hold its shape. What have I done wrong?


    • Hi Jennie, if you’re in the U.K. the heat at the moment probably isn’t helping! As there’s no setting agent (e.g. gelatin) in this cheesecake, it is liable to be runny, unfortunately. I don’t have any good answers, but you could try freezing it for a while?


  2. Hi Hannah,
    This cheesecake from Wagamama is possibly my all-time favourite dessert. I’ve had my eye on this recipe for a while now, and finally tried it this week… and it turned out great!
    I had to let the sauce bubble for a bit longer than I expected – I think it needs at least 5 minutes – but even that turned out well!
    Thank you so much for sharing the recipe πŸ™‚

    Liked by 1 person

  3. I made this cheesecake a couple years back as I absolutely adore it at wagamama, and it has now become a staple at family occasions, as I’m yet to find someone that doesn’t love it. The consistant response I get to “what would you like me to bring?” Is: “your ginger cheesecake!”

    It’s so easy to adapt it’s appaearance to different seasons/occasions too! I’m looking forward to decorating it all Christmassy for our boxing day family get together.

    Alas.. thank you for the recipe! πŸ˜€

    Anna x

    Liked by 1 person

    • Hi Bernadette, you can use Philadelphia or a supermarket own brand. As long as it’s called cream cheese or soft cheese, doesn’t have any flavours and is full fat, you’re all good. Does that help?


  4. Yum yum yum. This is just like the waggamamma cheesecake,!! I love the stem ginger in it. These quantities make a pretty big cheesecake. A word on the sauce: I made a better sauce using caster sugar; lemon; double cream and chilli puree. It was sooooo good.


    • Hey Neo! Ah I’m so glad you think so! As for how big it is… too much cheesecake is never a bad thing, right? πŸ˜‰ That does sound like a good way to make the sauce, alas I still haven’t made it a second time! Thanks for commenting πŸ™‚


  5. I think I just fell in love with you a little bit ! I have looked for this recipe so many times before as I moved away from my local wagamamas and would have to travel at least an hour to get one of these bad boys ! ( my absolute all time fave ) and I don’t do puds ! So thank you so much I cannot wait to attempt this myself !


  6. Hi.
    I can with 99.9% certainty guaranty that in the original recipe they used gelatin.
    For your recipe I would estimate about 3 tablespoon powder gelatin…..
    It makes sure that it doesn’t get so runney so fast…
    Also love the wagamama cheesecake and this recipe is VERY close to original πŸ˜‰


    • Thanks Melanie, I’ve never baked with gelatine before so wouldn’t have thought to put it in, but you are most likely correct! Thanks for reading, Hannah πŸ™‚


  7. I’ve made this now twice as Wagamama white chocolate and ginger cheesecake is my favourite. I tried to make the chilli sauce but it didn’t look like a sauce after, more like water with chilli flakes in. Any help? Cheesecake is so yummy though xx


    • Hi Kayleigh! I’m so happy to hear that you’ve made this more than once and that you like it πŸ˜€

      The sauce was definitely a bit of an afterthought in this recipe; I was just so chuffed to get the cheesecake right! My only thought would be to boil it for longer, so it becomes thicker and more syrupy, and then pour it all through a sieve so you get the chilli and ginger bits out {I think I did do that but forgot to put that instruction in the recipe – will correct now!}.

      When I next make this cheesecake {I haven’t actually made it more than once, despite how good it was :O } I think I’ll try making a sauce like this one instead –
      https://www.bbcgoodfood.com/recipes/2604656/salted-toffee-sauce – swapping out the salt for some chilli powder to give it that kick. If it works I will update the recipe πŸ™‚

      Thanks for reading and commenting,

      Hannah x


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