White Chocolate and Ginger Cheesecake

…with a toffee chilli sauce

This is a favourite at Wagamamas – very rich but very delicious! A few weeks back, we invited friends for dinner and I chose to cook from my Wagamama cookbook…but it didn’t include the recipe for this dessert-among-desserts.

I searched online and found several recipes, but I followed one that was actually rather vague in its proportions. I’ve neatened it up, and posted it over on my foodie blog Fat Dormouse Getting Thinner

I hope you enjoy it as much as everyone who has tried it!

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4 Responses to “White Chocolate and Ginger Cheesecake”

  1. Floss Says:

    Oh wow! Wow, wow, wow!

    Sorry I’m commenting so little at the mo – teaching is virtually full time and I do read friends’ blogs, but don’t comment so much… but obviously, the rewards are evident!

  2. Michelle Says:

    I read the title and first few lines on Blogger’s Dashboard and about swooned right off my chair! My husband wanted to know what I was groaning about so I said “White Chocolate and ginger cheesecake with toffee chili sauce.” He screwed his face up; he does NOT have an adventurous palate!

  3. Surfing Says:

    I’m going to make this next weekend. What size tin did you make it in?

  4. Dormouse Says:

    TBH, I don’t know. I would guess at 10″ but I’m not sure. The filling was very thick on this, so if you bashed a few more biscuits you could have a slightly thinner filling in a 12″ tin. I don’t really bother with sizes. I just whop it into whatever I’ve got handy!!