Gingerbread cheesecake

I love gingerbread and I love cheesecake even more so why not combine them to make one hell of a dessert.  This was an experiment but thankfully it turned out well and everyone who tried it, loved it!

Gingerbread cheesecake

The first step is to line a 22cm round springform tin.  Line the base and sides as shown in the picture.

Base

You have 2 options for the base:

1. Making gingerbread and processing it into crumbs to form the base.

You can use any gingerbread recipe you like and mine is here if you need it >>Gingerbread recipe. Instead of turning the dough into small biscuits, I just rolled it flat and plonked it in pieces onto a tray before baking.  You will need 200g biscuits to crush up to make the base which is approx half of the mixture. You can use the rest of the mixture to make biscuits to serve with the cake. '

 

Using a food processor, process 200g gingerbread into crumbs. You can also do this by hand by placing the biscuits into a zip lock bag and crushing them with a rolling pin. Add crumbs into a large bowl and mix with 100g melted butter.  Stir to combine and pour into a 22cm round springform tin.  Press down firmly to form an even base.

2. Using pre-made gingernut biscuits and melted butter.

In a food processor, place 200g biscuits and process into crumbs. You can also do this by hand by placing the biscuits in a zip lock bag and crushing them with a rolling pin.  Add biscuits into a large bowl and add 100g melted butter.  Stir to combine and press into a 22cm round springform tin. Press down firmly to form an even base.


Filling

• 2 x 250g cream cheese
• 2 x 400g tins condensed milk
• 1 tsp ground ginger
• 1/2 tsp mixed spice
• 3 Tbspn golden/maple syrup
• 1 Tbspn edible gelatine powder

In a large bowl, beat cream cheese until smooth.  Gradually add condensed milk and beat continuously until smooth.

Add ginger, mixed spice and golden syrup and beat to combine. 

In a separate cup, mix gelatine and boiling water.  Stir until gelatine is dissolved. Add to the cream cheese mixture and beat to combine.  

Pour into springform tin over the biscuit base.  Refrigerate until set which is usually 5 hours but overnight is best.  Slice and serve and would be great served with fresh cream.

I made this for a friends birthday and used the leftover gingerbread to make a 40 biscuit to place on top of the cake.