Gingerbread Cheesecake with Caramel Sauce
Don't fancy a Christmas Pudding this year? Why not try something slightly different but just as Christmassy?! We love our Gingerbread Cheesecake around the festive period. With a bit of heat from the gingernut biscuit base and spices in the filling, this is a wonderfully creamy and warming dessert! Served with a sweet caramel sauce, it is a real treat!
Equipment
Ingredients
For the Base:
- 70 g butter
- 200 g gingernut (gingersnap) biscuits
For the Filling:
- 200 g cream cheese room temperature
- 200 g Greek yoghurt room temperature
- 75 g caster sugar
- 10 g plain flour
- zest from one orange
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon mixed spice
- 2 small eggs
For the Sauce:
- 25 g butter
- 30 g brown sugar
- 30 ml double cream
- 1 ball of stem ginger thin slices (optional)
Instructions
- Grease the bottom and sides of an 18cm (7in) springform cake tin with butter. Line the base with a circle of baking paper. Preheat the oven to 140°C Fan.
- Crush the gingernut biscuits to fine crumbs in a food processor or with the end of a rolling pin. Melt the butter over low heat in a small saucepan (or in a microwave). Once melted, pour it into the crushed biscuits and stir to combine. Press a thin layer of the mixture into the base of the tin. Using your fingers, press the remaining buttery biscuit mixture up the sides and pop in the fridge to chill for 20 minutes.
- Using an electric mixer, beat the cream cheese, Greek yoghurt, spices, flour and sugar for approx 2 minutes. The mixture should become thin, then thicken again slightly.
- Gently whisk in the eggs (don't overwhisk at this stage, or your cheesecake may crack). Stir in the orange zest.
- Wrap the tin of the cheesecake with foil, so that the base is fully covered and foil goes up ¾ up the sides of the tin. Place the tin in a baking tray with higher rims (we will use it as a water bath).
- Pour the filling over the gingernut biscuit base. Pour 2cm of boiling water into the tin around the cheesecake. Bake for 35 minutes until the sides are set but the middle 6-7 cm are still wobbly.
- Turn the oven off and leave the cheesecake in the oven to slowly cool and finish cooking in the residual heat for 1 hour. Then open the oven door halfway and leave it like that for another hour. Finally, take it out of the oven and cool down to room temperature (you can take it out of the water bath at this point. Finally, cover well with cling film and chill in the fridge for at least 6 hours, or ideally overnight.
- 30 minutes before serving, make the caramel sauce by melting the butter and brown sugar in a small saucepan over low heat. When the sugar dissolves, add the double cream, turn up the heat and stir. Once the mixture comes to a boil, reduce the heat and cook for 3-4 minutes until thickened slightly. Leave it to cool down for 20 minutes.
- Drizzle the sauce over the top of the chilled cheesecake and decorate with thinly sliced stem ginger. Unclip from the tin and cut into portions!
Nutrition
Calories: 356kcalCarbohydrates: 33gProtein: 5gFat: 23gSaturated Fat: 12gTrans Fat: 1gCholesterol: 98mgSodium: 268mgPotassium: 95mgFiber: 1gSugar: 22gVitamin A: 702IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Tried this recipe?Let us know how it was!