Gingerbread cheesecake

Gingerbread cheesecake

Delicious and creamy festive cheesecake recipe with a gingernut biscuit base. 

Servings: 12

What you'll need

For the base:

 

For the filling:

  • 175ml double cream, at room temperature
  • 600g Delamere Dairy spreadable goats’ cheese
  • 1 egg yolk and 2 whole eggs, room temperature
  • 1 tbsp plain flour
  • 200g caster sugar
  • 1/2 tsp ginger
  • Seeds from 1 vanilla pod

How to make it...

  1. Crush the biscuits, then add the sugar and melted butter and mix well.
  2. Press into the base of an 8 inch springform cake tin, flattening with the base of a glass.
  3. Cook at 200°C (180°C fan assisted) for no more than5 mins, then set aside to cool.
  4. In a bowl, whip the cream to soft peaks.
  5. In a separate bowl, beat the cheese and eggs together then beat in the cream.
  6. Then, beat in the flour, sugar, ginger and vanilla seeds.
  7. Bake at 170°C (150°C fan assisted) for 45 mins to 1 hour until firm but slightly wobbly if shaken.
  8. Turn off the oven, leave the door ajar and leave to cool for another 45 mins to 1 hour – it may crack a little but if you had everything at room temp when you started, it’s much less likely to.
  9. Cool on a rack and when cold, run a knife around the edge, wrap with cling film and store in the fridge to set for 4 hours or overnight.

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