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White Chocolate and Ginger Cheesecake

This wintry ginger and chocolate cheesecake is perfect for jazzing up the dessert selection at Christmas.

By bbcfood · From Open Recipes · 14 ingredients
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Why it works: Chocolate and ginger work together. They rank in the top 9% of all ingredient pairs, and 378 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓

The recipe

Serves 8
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chocolate + gingertop 9% of all pairs
    Aroma overlaplow
    Mentioned together378 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Chocolate + vanillatop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together10,018 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + cream cheesetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,746 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Biscuit + cream cheesetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together145 recipes

    Shared aroma: nonanal (fat, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the vanilla

How well each one fits the dish's main ingredients (butter, chocolate, biscuit, cream cheese, cream, egg, ginger):

  1. Coconutabout as good a flavor fit
  2. Vanillathe original

Fit is the average pairing score against butter, chocolate, biscuit, cream cheese, cream, egg, ginger. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).