Gingerbread is definitely a fan favourite when it comes to the biscuit world. They’re easy to make, versatile all year round, go perfectly with a hot cup of tea or coffee and when cut into little people, there’s even a childhood song and fable. So when it comes to Gingerbread it’s hard to go passed the ‘Gingerbread Man’, which then makes me think of Christmas time with intricately decorated gingerbread houses. However Christmas in New Zealand is hot and summer evenings cry out for cool desserts, especially if it’s cheesecake. If it’s not Christmas, winter is also a great time to enjoy the warming flavour of ginger too.
For this recipe I’ve taken the classic homemade gingerbread and made it into a delicious base. This is topped with a smooth yet warming filling with hints on ginger and mixed spice, just like the gingerbread. So if you love gingerbread, this is a cheesecake fusion you really need to try.
If you’re also simply after a great Gingerbread recipe, I’ve included that below too. Cut your dough into circles or gingerbread men shapes and when baked, drizzle with chocolate and sprinkle with crushed gingerbread. Beautiful!
- Gingerbread
- 130g Butter (Room Temp)
- 380g Plain Flour
- 1 Teaspoon Baking Powder
- 1 Tablespoon Ground Ginger
- 1 Teaspoon Mixed Spice
- 100g Brown Sugar
- 120g Golden Syrup
- 1 Egg Yolk
- Base
- 220g Homemade Gingerbread
- 100g Butter
- Cheesecake Filling
- 2 x 250g Tubes of Cream Cheese (Full Fat)
- 300ml Cream
- 80g Brown Sugar
- 50g Caster Sugar
- 2 Tablespoon Golden Syrup
- 3 Teaspoon Ground Ginger
- 3 Teaspoon Mixed Spice
- 3 Teaspoon Gelatin
- 2 Tablespoon Boiling Water
- To make the Gingerbread, add the butter, brown sugar and caster to a free-standing mixed (or using a hand-held beater) and beat until pale and fluffy.
- Add the golden syrup and egg yolk and beat again until combined.
- Sift in the dry ingredients and fold through until dough starts to come together.
- Turn dough out onto a clean surface and continue to knead for a few minutes until dough can be moulded into a ball. Flatten slightly, wrap in cling film and place in the fridge for 30-45 minutes.
- After, turn oven on to 180 degrees and line a tray/s with baking paper.
- Dust a clean surface and rolling pin with flour and roll chilled dough out to about 5mm thick. Cut dough into desired shapes and place onto prepared baking tray/s.
- Bake for around 10 minutes, or until gingerbread has browned slightly.
- To make the cheesecake base, line a 20cm circular baking tin (springform works great) with foil or cling film and set aside.
- Blitz freshly made gingerbread in a food processor until a fine crumb. Reserve remaining gingerbread to crumble over top of finished cheesecake.
- In a medium saucepan melt the butter before mixing in the gingerbread crumb until combined. Press mixture into the base of your prepared tin and place in the fridge while you start on the filling.
- For the cheesecake filling start by whipping the cream until it reaches a soft peak with a hand held beater and set aside.
- Either using a free-standing mixer or hand-held beater again, add the cream cheese, sugars, golden syrup, ground ginger and mixed spice, beat on a medium speed until smooth.
- In a ramekin, add the boiling water and sprinkle the gelatin over top, mix to dissolve and then slowly pour into cheesecake mixture while beating on a medium speed. Once combined, give one last blast on high.
- Fold through the whipped cream until incorporated and then pour filling over prepared base.
- Chill in the fridge overnight or a minimum of 4 hours.
- When you’re ready to serve your cheesecake, it’s time to dress it up. Crush up the remaining gingerbread and sprinkle over the top. Cut and enjoy.
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