Gingerbread. Is there anything more Christmassy than the mixture of ground ginger, cloves and cinnamon?! I think not.
As much as I love traditional gingerbread, last year I also made this gingerbread cheesecake. The base is of course ginger biscuits, and the cheesecake filling has the same ratio of the three spices as gingerbread. More of cinnamon and ginger, less of the pungent cloves.
Do try this at a gathering or just for your family – it is delivious, and a fun way of serving traditional flavours.
Gingerbread cheesecake, serves 10-12
200 g ginger biscuits (I used Ginger Nuts)
75 g softened butter
600 g Philadelphia cheese
100 ml golden syrup
50 ml caster sugar
2 tsp cinnamon
2 tsp ground ginger
1 tsp cloves
1 tbsp milk
1 tskp gelatin powder
150 ml sourcream
50 ml golden syrup
Mix the biscuits into crumbs in a food processor. Add the butter and mix until the crumbs has the consistency of wet sand. Press the crumbs onto the base of a buttered and lined springform tin. Bake for 10 minutes in 175C.
Beat Philadelphia, eggs, sugar and syrup with an electric whisk. Add the spices and stir to combine. Add milk and gelatin and stir to combine. Pour the cheesecake mixture onto the slightly cooled baked base. Bake for 20 minutes in a low oven or until the cake is almost set.
Mix sourcream and syrup in a bowl and spread onto the cheesecake with a spatula. Bake for another 5 minutes. Leave to cool, then refridgerate for at least 2 hours before serving.