For the base;
- 250g gingerbread
- 150g unsalted butter
For the filling;
- 300g cream cheese
- 100g light brown sugar
- 100g icing sugar
- 284ml double cream
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 2 tablespoons golden syrup
I recently posted the recipe I use for gingerbread and my top tips on how to make it. Since then, I’ve had a surplus of gingerbread around the house and, apart from eating every last crumb of it because it’s one of my favourite biscuits ever, I decided to get creative with it! So I’ve combined two of my favourites, gingerbread and cheesecake, to create this no-bake delight perfect for this festive season!
I’m using an 8″ loose bottom cheesecake tin but you can also make this recipe as smaller individual cheesecakes too.
I’ve topped my cheesecake with crumbled gingerbread and decorative gingerbread men and gold stars, both from Sainsbury’s.
For best results, use full fat Philadelphia cream cheese. I find if I use supermarket brands, it doesn’t set as well. Also, leave it overnight if you can and then let it come to room temperature for 10-15 minutes before cutting into or the base may be too hard.
Any leftovers can remain in the fridge or a 4-5 days.
Blend up 250g of gingerbread. It can be homemade or shop bought. No judgement here.
Pour the mix on top of the chilled base and tap a few times on the side to get rid of any air bubbles. Smooth the top with a palette knife.
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