Tuesday, 5 January 2016

Gingerbread Cheesecake


125g Melted Butter
220g Gingersnap biscuits
80g Granita Biscuits
750g Cream Cheese
300g Sour Cream
150g Caster sugar
3 tsp Ground ginger
1.5 tsp mixed spice
Caramel topping
4 Eggs

To decorate:
Mini gingerbread men
Rock candy
Caramel wafers


Pre Heat Oven on a low 150c
Grease and line a spring form circular baking tin and line with baking paper.
In a processor, pulse down your biscuits to a fine crumb. 
Add melted butter and mix well together.

Press biscuit mix on the base of baking tin and make a wall around the sides.
Place tin in fridge to set.

Clean your processor and combine cream cheese, sour cream and sugar to a smooth consistency.
Add in your dry spices and blend in eggs 1 at a time.

Remove tin from fridge. Pour in 1/2 your cheese cake mix and swirl in some caramel topping.
Pour in remaining mix and repeat process with topping.

Place cake into pre heated oven for 1 hour.
When finished, slightly open oven door and leave to cool inside oven.

To serve, top your cheesecake with mini gingerbread men. You can also finish it in your own style with popping candy rocks, chocolate or wafers.


Bakers note: to make lining of a baking tray easier, rinse your baking paper under cold water to soften it. It becomes more flexible and easier to line trays.

1 comment: