Gingerbread man cheesecake recipe

Method

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

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