This white chocolate cheesecake with orange ginger crumble recipe is a delicous dessert that combines the creamy richness of white chocolate with a zesty orange flavor and the warmth of ginger. The crumble crust adds a delightful crunch that perfectly complements the smooth, velvety cheesecake filling. With just the right balance of sweetness and citrusy tang, this cheesecake will quickly become a favorite at your next gathering. Trust me, it’s a showstopper!

WHY THIS RECIPE WORKS

Citrus and Spice Combination: The orange zest and ginger bring out a unique blend of citrusy brightness and warming spice that balances the sweetness of the white chocolate.
Rich and Creamy Filling: Using both white chocolate and soft cheese gives the cheesecake its luxurious texture, making it rich and velvety while still being light.

No-Bake Ease: This cheesecake is incredibly easy to prepare without the need for baking. It sets in the fridge, ensuring a hassle-free dessert that you can make ahead of time.
Perfect Texture: The addition of gelatine ensures that the cheesecake sets perfectly without being too firm or too runny. It’s just the right consistency for a slice that holds its shape.
Crunchy, Flavorful Base and topping: The ginger nut biscuit crust provides the perfect contrast in texture, adding a sweet and slightly spicy crunch to each bite. The buttery, crispy crumble adds the perfect contrast to the soft cake below.

INGREDIENTS FOR WHITE CHOCOLATE CHEESECAKE WITH ORANGE GINGER CRUMBLE RECIPE

Here’s a breakdown of the ingredients you’ll need for this decadent cheesecake. For a full list check the recipe card at the bottom of the page.

Ginger Nut Biscuits – These biscuits form the base of the cheesecake. Their crunchy texture and warm ginger flavor are the perfect complement to the creamy filling.
Unsalted Butter – Melted unsalted butter is mixed with the crushed biscuits to form the base. It helps bind the biscuits together and adds richness to the crust.

Oranges (Zest) – Orange zest is used in the base to bring a fresh citrus aroma and flavor that pairs beautifully with the creamy cheesecake filling.
White Chocolate – The white chocolate adds a luxurious creaminess to the cheesecake. Use high-quality chocolate for the best results.
Double Cream – Double cream creates a rich, velvety texture in the filling. It’s the secret to achieving that smooth cheesecake consistency.

Egg Yolks – The egg yolks help stabilize the filling and contribute to its smooth texture.
Leaf Gelatine – Gelatine helps the cheesecake set without the need for baking. It gives the cheesecake a firm yet creamy consistency.
Soft Cheese (Philadelphia or Mascarpone) – Use Philadelphia or mascarpone cream cheese for the best texture. Mascarpone will give the cheesecake a lighter, slightly airier texture.

Caster Sugar – Caster sugar dissolves easily into the filling, adding just the right amount of sweetness.
Orange Juice – Fresh orange juice enhances the citrus flavor and adds a touch of tanginess to balance out the sweetness of the white chocolate.
Crumble topping ingredients – A buttery crumble made with a mix of flour, butter, sugar, and a hint of cinnamon brings an irresistible crunch.

HOW TO MAKE WHITE CHOCOLATE CHEESECAKE WITH ORANGE GINGER CRUMBLE – STEP-BY-STEP INSTRUCTIONS

Making this cheesecake is easier than you think! Here’s how to do it:

STEP 1: Make the Biscuit Base – Begin by crushing the ginger nut biscuits into fine crumbs. You can do this in a food processor or by placing the biscuits in a ziplock bag and crushing them with a rolling pin.
Mix the crushed biscuits with the orange zest and melted unsalted butter. Stir until the crumbs are well-coated in butter. Press the mixture into the bottom of a cake tin to form a firm, even base. Chill in the fridge while you prepare the filling
STEP 2: Prepare the Gelatine – Soak the leaf gelatine in cold water according to the package instructions. Once softened, heat the orange juice in a small saucepan and stir in the gelatine until dissolved. Set aside to cool.]

STEP 3: Make the Cheesecake Filling – In a heatproof bowl, place the white chocolate and melt it gently over a pot of simmering water, stirring occasionally until smooth. Let it cool slightly.]
[In another bowl, whisk the egg yolks and caster sugar together until the mixture is light and fluffy.]
[Add the melted white chocolate to the egg yolk mixture and stir to combine.]
[In a separate bowl, whip the double cream until soft peaks form, then fold in the soft cheese (either Philadelphia or mascarpone) until smooth. Gently fold the orange juice and gelatine mixture into the cream cheese mixture until everything is fully incorporated.]
STEP 4: Assemble the Cheesecake – Pour the cheesecake filling onto the chilled biscuit base. Smooth the top with a spatula. Refrigerate the cheesecake for at least 2 hours, or until it’s fully set and firm.
STEP 5: Make the Crumble Topping (Optional)– Preheat the oven to 350°F (175°C). In a medium bowl, mix together 1/2 cup (60 g) all-purpose flour, 1/4 cup (50 g) brown sugar, and 1/4 tsp ginger. Add 1/4 cup (57 g) cold unsalted butter, cubed. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until it forms small clumps. Spread the crumble mixture onto a bakingsheet and bake for 10–12 minutes, or until golden and crisp. Let cool completely.

STEP 6: Garnish and Serve – Once set, top the cheesecake with crumble and serve.

EXPERT BAKING TIPS FOR MAKING WHITE CHOCOLATE CHEESECAKE WITH ORANGE GINGER CRUMBLE

Use high-quality white chocolate – The white chocolate is a key ingredient, so don’t skimp on quality. Look for good-quality chocolate that will melt smoothly and give your cheesecake a silky texture.
Chill the base properly – The ginger biscuit base needs to be well-chilled to hold its shape when sliced. Make sure it’s pressed firmly into the pan and left to set in the fridge.

Let the cheesecake set long enough – Don’t rush the chilling time. The cheesecake needs at least 2 hours in the fridge to firm up completely.
Use fresh orange juice and zest – Fresh orange juice and zest will provide a brighter, more intense citrus flavor. Avoid using bottled juice for the best taste.
Don’t overmix the filling – When combining the ingredients for the filling, fold gently to keep the texture smooth and light. Overmixing can cause the filling to become dense.

Crumble Consistency – When making the crumble topping, you want it to be chunky but not too dry. If it’s too dry, add a little more butter until it forms small clumps.

RECIPE FAQ’s

Can I make this cheesecake in a head of time?

Absolutely! This cheesecake can be made a day or two in advance. In fact, the flavors will have more time to develop, making it even more delicious.

Can I use a different types of chocolate?

Yes! While white chocolate is key to the recipe’s flavor, you could experiment with dark chocolate or milk chocolate if you prefer. Just note that it will change the flavor profile of the cheesecake.

How do I store the cheesecake?

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. Make sure to keep it chilled to maintain its creamy texture.

Is this cheesecake frezzer friendly?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil before freezing for up to 1 month. Thaw it in the refrigerator before serving.