Gingerbread Cheesecake

Cinnamon Sugar Swirl Cupcakes

The cupcakes are perfect with an afternoon cup of tea.

For your festive dinner table impress your guests with a Gingerbread cheesecake which is bound to be a crowd-pleaser.

Serves 12-14 persons

Gingerbread Cheesecake overview video.

30 - 40 mins.

Preparation

50 mins.

Baking

8 hrs 50 mins.

Resting

Crust Ingredients

Extras

Cheesecake Ingredients

120ml double cream
120ml sour cream
970g cream cheese
220g caster sugar
3 eggs
3 egg yolks
2 tbsp honey
2 tsp vanilla essence
3 tsp Ralahami cinnamon powder
1 tsp ginger
2 tsp nutmeg
1 tbsp corn-starch
¼tsp salt

Utensils

Food processor
Hand whisk
Stainless Steel mixing bowl
Springform pan
Glass bowl
Saucepan
Grease brush

Instructions

1.

Preheat the oven to 190°C / 170°C Fan oven.

2.

300g digestive biscuits
70g pecans

Pulse the digestive biscuits and the pecans in a food processor, till fine crumbs form.

3.

150g unsalted butter
Saucepan

Melt the unsalted butter in the saucepan until full liquid-like.

4.

Mix the melted unsalted butter with the crushed biscuits mixture.

5.

Springform pan
Grease brush

Grease a 9-inch springform pan. Transfer the biscuits to the pan and press evenly.

6.

Bake until fragrant – approximately 7 to 10 minutes.

7.

Leave the pan in a wire rack to cool.

8.

Hand whisk
120ml double cream
120ml sour cream
970g cream cheese
220g caster sugar
2 tbsp honey
1 tbsp corn-starch
1 tsp ginger
2 tsp nutmeg
3 tsp Ralahami Cinnamon powder
¼ tsp salt

Using an electric whisk on medium speed beat the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar together.

9.

2 tsp vanilla essence
3 eggs
3 egg yolks

Add the vanilla essence. eggs and egg yolks one at a time and continue whisking until fully combined.

10.

Preheat the oven to 160°C / 140°C Fan oven

11.

Pour the cream cheese mixture into the cooled biscuit crust mixture and bake until the edges are set and the centre still wobbles slightly (bake for 40 minutes)

12.

Turn off the oven and leave the pan in the oven for 30 minutes.

13.

Take the pan out of the oven after the 30 minutes and run the knife edge along with the cheesecake and the pan. (Do not release the spring in the pan.)

14.

Let the cheesecake cool for 4 hours and refrigerate for another 4 hours or overnight.

15.

Run a knife along with the cheesecake and pan wall before releasing the pan spring.

16.

Transfer to a serving plate and sprinkle the crushed pecans on top.

Have you tried this recipe?

Mention us @ralahamivillage and tag #ralahamicinnamon #ralahamichristmas #ralahamirecipes

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