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Gingerbread Cheesecake

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Omeshika Kaggodaarachchi

Community Member

“A festive dessert, which is bound to be a crowd-pleaser around the holiday dining table.”

Difficulty

Medium 👍
40
min.
Preparation
50
min.
Baking
530
min.
Resting

Ingredients

Servings:-14+
300 g digestive biscuits
150 g unsalted butter
120 ml double cream
120 ml sour cream
970 g cream cheese
220 g caster sugar
eggs
egg yolks
2 tbsp honey
2 tsp vanilla extract
3 tsp ground cinnamon
1 tsp ground ginger
2 tsp ground nutmeg
1 tbsp cornflour
¼ tsp salt
70 g chopped pecans
100 g chopped pecans

Utensils

  • food processor
  • springform pan
  • stand mixer with whisk
  • Step 1/18

    Pre-heat the oven to 190°c.

  • Step 2/18

    Pulse the digestive biscuits and pecans in a food processor, till fine crumbs form.
    • 300 g digestive biscuits
    • 70 g chopped pecans
    • food processor

    Pulse the digestive biscuits and pecans in a food processor, till fine crumbs form.

  • Step 3/18

    • 150 g unsalted butter

    Melt the butter.

  • Step 4/18

    Mix the melted butter with the crushed biscuits.

    Mix the melted butter with the crushed biscuits.

  • Step 5/18

    Grease a 9" springform pan. Transfer the biscuits to the pan and press evenly.
    • springform pan

    Grease a 9" springform pan. Transfer the biscuits to the pan and press evenly.

  • Step 6/18

    Bake until fragrant for 7-10 minutes.

  • Step 7/18

    Leave the pan in a wire rack to cool. Do not release the springform.

  • Step 8/18

    On medium speed, whisk the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar.
    • 120 ml double cream
    • 120 ml sour cream
    • 970 g cream cheese
    • 220 g caster sugar
    • 2 tbsp honey
    • 3 tsp ground cinnamon
    • 1 tsp ground ginger
    • 2 tsp ground nutmeg
    • 1 tbsp cornflour
    • ¼ tsp salt
    • stand mixer with whisk

    On medium speed, whisk the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar.

  • Step 9/18

    • 2 tsp vanilla extract

    Add the vanilla essence and continue whisking.

  • Step 10/18

    Add the eggs and egg yolks one at a time and continue whisking, until fully combined.

    Add the eggs and egg yolks one at a time and continue whisking, until fully combined.

  • Step 11/18

    Pre-heat the oven to 160°c.

  • Step 12/18

    Pour the cream cheese mixture on top of the cooled biscuit crust.

    Pour the cream cheese mixture on top of the cooled biscuit crust.

  • Step 13/18

    Bake the cheesecake until the edges are set and centre slightly wobbles. Bake for 40 minutes.

  • Step 14/18

    Turn off the oven and leave the pan in the oven for 30 minutes.

  • Step 15/18

    Take the pan out of the oven after the 30 minutes and run the knife edge around the cheesecake and the pan. (Do not release the spring in the pan).

  • Step 16/18

    Let the cheesecake cool for 4 hours and then refrigerage for another 4 hours or overnight.

  • Step 17/18

    Run a knife along with the cheesecake and the pan wall, before releasing the pan spring.

  • Step 18/18

    Transfer to a serving plate and sprinkle crushed pecans on the top of the cheesecake.

    Transfer to a serving plate and sprinkle crushed pecans on the top of the cheesecake.

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