• What could be better for upcoming festive time than gingerbread cheesecake? If we are not so willing to bake more cakes here we have two cakes in one. The taste is very Christmas-y with clear hint of spices and with the texture of delicate, creamy cheesecake. Chocolate ganache and few small ginger people on the top and we are in heaven. This cheesecake is light, not fat, ideal. Enjoy!

    You should to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    spring pan 8 inch

     

    Base:

    • 200 g biscuits (I used 150 g plain tea biscuits and 50 g ginger snap cookies)
    • ¼ cup butter, melted
    • 2 tablespoons cocoa powder

    Cheese layer:

    • 600 g cream cheese
    • ½  cup (100 g) dark brown sugar
    • 3 tablespoons molasses (treackle)
    • 3 eggs
    • 1 teaspoon pumpkin spice
    • 1 teaspoon cinnamon
    • 2 teaspoons pure vanilla extract

    Topping:

    • 2 ounces (50 g) very dark chocolate (70%)
    • ¼ cup (50 ml) whipping cream

     

    Make the base: process biscuits in the food processor until very fine (sand texture). Add cocoa powder and melted butter and mix until well incorporated. Line the bottom of a spring pan with parchment paper. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

    Cheesecake: in a bowl of a stand mixer beat together cream cheese, sugar and molasses until smooth. Add spices, vanilla and lightly beaten eggs and mix until combined.

    Cheesecake will be baked in water bath (bain-marie) so wrap the spring pan filled with biscuit base  in two pieces of aluminium foil. Spoon the cheesecake mixture over the cookies layer.

    Place the pan in a bigger pan filled with hot water to the half-way of spring pan sides. Place both pans together in hot oven (325°F) and bake for 1 hour. The cheesecake have to be set on its whole surface, if is not bake it a little longer. Once is baked remove from bigger water pan, waste the aluminium foil and place cheesecake in pan to the fridge for overnight.

    Next day remove cheesecake from the pan and place on a cake stand. In a small sauce pan bring the cream to the boil. Remove from the heat and add chocolate broken into pieces. Let stand for 5 minutes then stir until smooth. Cool the ganache for about 10-15 minutes (but do not allow to set) then pour over the top of cheesecake and smooth the surface with a spatula. Decorate as desired – I used cookies from the recipe for Danish butter cookies.

     

     

    Category: Cheesecakes.

    Tags: chocolate, cinnamon, ginger, molasses.

  • I am sure you know black gummi candies very popular in Scandinavia, Germany or other northern European countries. They are commonly called as liquorice candies. In fact the root of liquorice has mild and sweet taste and the candies are flavoured with salmiac. The liquorice syrup is used to manufacture those candies but with addition of salmiac the taste becomes chilly and salty. My recipe is for mild ‘sweet liquorice syrup’. It matches perfectly desserts, ice cream or homemade truffles.

     

    you will get about 125 ml

     

     Ingredients:

    • ½ cup (125ml) liquid treacle (molasses)
    • 2 teaspoons ground liquorice root
    • 1 teaspoon pure anise extract

     

     

    All ingredients mix well. Pour into a jar and close up the lid. Shake before use. 

     

     

    Category: Tutorials.

     

  • These loaves are soft gingerbread cakes baked in mini sizes. Very easy and quick in preparing, just after baking are soft and ready to eat. The top could be just frosted with sugar icing but jam and marzipan make them more delicious. Cakes are simple and very tasty and at the same time subtle and festive sophisticated. Enjoy!

     

    8 small loaves

     

     Ingredients:

    • 4/5 cup butter
    • 1/3 cup brown sugar (or ½ cup if you want more sweet cake)
    • ½ cup treacle (molasses)
    • ½ cup honey
    • 1 cup milk
    • 2 cup minus 2 tablespoons flour
    • 1 ½ teaspoons baking soda
    • 3 teaspoons gingerbread spice mix (or pumpkin pie spice mix)
    • 2 eggs

     

    Layering and frosting:

    • 100 g apricots (or fig) jam
    • 200 g marzipan (store bought or homemade – recipe here)

     

     

    Preheat oven to the 320°F. Line pans (bottoms and short sides) with parchment paper.

    Place butter, sugar, treacle, honey and milk In a sauce pan and heat until sugar dissolved and butter melted. Bring to the boil and remove from the heat. Immediately add baking soda and set aside for 3-4 minutes. Add flour and spices, mix with fork or spoon. Add eggs, mix until combined. Spoon mixture into pans and cover with aluminium foil. Bake for 40 minutes then remove foil and bake for further 30 minutes (until skewer inserted into center comes out clean). Cool in pans.

    Remove cakes from pans and divide each in half horizontally. Spread both cut surfaces with thin layer of  jam. Cut marzipan into thin slices sized and shaped as loaves’ surfaces. You will need two slices for each loaf. If your marzipan is not cube shaped you should roll it out on icing sugar. Place one marzipan slice in the center of each loaf and cover with second half of cake. Spread thin layer of jam of the top of cake and place second slice on it. Cut off marzipan stars and decorate tops.


     

     

     

    Category: Tea- and bundtcakes.

    Tags: cinnamon, Christmas, ginger, honey, marzipan, molasses.

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