Gingerbread Cheesecake

Gingerbread Cheesecake

INGREDIENTS

Gingerbread Cheesecake Base

  • 2.0 oz/60g Butter
  • 8.8oz/250g Walkers Gingerbread Shortbread Crumbs

Vanilla Cheesecake Topping

  • 17.6oz/500g Full Fat Cream Cheese
  • 3.5oz./100g Powdered Sugar
  • 2 tsp Vanilla Extract
  • 10 fluid oz. (1 ¼ cups) 300ml Heavy Cream
  • 1 tbsp Lemon Juice

DIRECTIONS

  1. Line the bottom of an 8-inch-deep spring form pan with greaseproof paper.
  2. Gently melt the butter in a medium size pan and add the gingerbread shortbread crumbs. Mix well and press the crumb mixture into the pan base. Pressing firmly with the bottom of a straight sided vessel. Put into the fridge to set.
  3. In a large bowl, or mixer, add the cream cheese, icing sugar, vanilla extract and lemon juice. Whisk on a medium speed until smooth. Scrape down whisk and bowl when mixing to ensure all ingredients are well mixed in.
  4. Add the double cream and whisk the mixture on a medium speed until it comes together and becomes thicker. Do not overmix. The mixture should be really thick so that it doesn’t fall off the whisk when it is lifted.
  5. Add the cheesecake mixture to the top of the gingerbread shortbread base and smooth the top. Place in the fridge for at least 5 hours.
  6. Use a warm dry knife to carefully score round the edge of the cake and life carefully out of the pan onto a plate. Slice into portions and enjoy simple or with toppings of your choice. 
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