Gingerbread man cheesecake recipe
Delve into this Christmassy cheesecake with its crunchy base, smooth creamy filling, spiced layer and lots of cute gingerbread men too. A dusting of nutmeg tops the finished dessert but you could use cinnamon or mixed spice instead.
See method- Serves 16
- Takes 25 mins plus chilling
- 346 calories / serving
Ingredients
- 80g unsalted butter, melted
- 200g digestive biscuits
- 560g soft cheese
- 100g icing sugar
- 300ml double cream
- 1 tsp ground ginger
- 1 tsp mixed spice
- ½ tsp ground cinnamon
- ½ orange, zest finely grated
- 100ml whipping cream
- 8-10 mini gingerbread men
- pinch ground nutmeg, optional
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Shop ingredientsEach serving contains
- Energy
- 1435kJ 346.0kcal
- Fat
- 28g
- Saturates
- 18g
- Salt
- 0.3g
- Sugars
- 11g
of the Reference intake
Carbohydrate 18.8gProtein 3.3gFibre 1.3g
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Method
- Lightly grease a 20cm loose bottom or spring form cake tin with a little of the melted butter and line the bottom and sides with nonstick baking paper.
- Blitz the digestives to crumbs in a food processor, then stir in the remaining melted butter until combined. Transfer to the prepared tin and spread over the base, pressing down with the back of a spoon to pack it down and level. Chill in the fridge for 30 mins or freezer for 15 mins, until set.
- Whisk the soft cheese and icing sugar together in a large mixing bowl using a handheld electric whisk until well combined, then whisk in 300ml double cream until it just reaches soft peaks.
- Remove a quarter of the mixture to another bowl and add the spices and orange zest to the bowl, whisking until just combined. Spread the plain mixture over the base , then carefully spread the gingerbread mix over the top. Set in the fridge for 6 hrs or best overnight.
- When ready to serve, whisk the whipping cream until stiff peaks form and pipe swirls around the cheesecake.Stand a mini gingerbread man up against each swirl, then sprinkle with a little nutmeg, if using. Keep in the fridge for up to 3 days.
- See more Christmas recipes
