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
- 200 g biscuits (I used 150 g plain tea biscuits and 50 g ginger snap cookies)
- ¼ cup butter, melted
- 2 tablespoons cocoa powder
- 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
- 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.
Tags: chocolate, cinnamon, ginger, molasses.