Wagamama’s Ginger, Wasabi and White Chocolate Cheesecake Recipe

Have you ever tasted the white chocolate, ginger and strangely enough “wasabi” cheesecake from Japanese restaurant chain Wagamama? It’s delicious! Here’s the recipe to make Wagamama’s white chocolate, ginger and wasabi cheesecake at home:


  • 300g of French cream cheese
  • 300g of mascarpone cheese
  • 300ml of cream
  • 2 large bars of white chocolate
  • 250g of digestive biscuits
  • Ginger
  • Wasabi
  • Butter
  • Butterscotch sauce

Recipe Directions

This is a great recipe because the ginger adds a nice tang and pleasant (but currious) flavour, while the wasabi (muffled by the neutralising cream) balances the sweetness of the cheesecake. Here’s how to make Wagamama’s ginger, wasabi and white chocolate cheesecake:

  1. Crumble up the biscuits into a container
  2. Mix with some butter (until you get the right consistency – too much butter and it will be soft, too little and it will not bind)
  3. Add a teaspoon’s worth of ginger and compact to make your ginger cheesecake base
  4. Melt some white chocolate and mix into the French cream cheese, mascarpone and cream
  5. Add a decent amount of finely grated ginger and a healthy (heaped) teaspoon of wasabi and stir to make sure it’s evenly spread (otherwise someone is going to get a surprise in their cheesecake 😆 )
  6. Whisk the mixure before spreading it onto the biscuit base
  7. Grate white chocolate over the top, then drizzle with butterscotch sauce
  8. Put in the fridge for 24 hours to set
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Rating: 4.9/10 (35 votes cast)
Wagamama's Ginger, Wasabi and White Chocolate Cheesecake Recipe, 4.9 out of 10 based on 35 ratings

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