2020-08-13 / test@t

Spicy Christmas Cheesecake

Delicious cheesecake: delicate, spicy and fragrant for Christmas. A great way to dispose of homemade gingerbread cookies when you get bored of eating them for free.

Ingredients

for the base: gingerbread cookies 140 g
prunes 30 g
butter 30 g
for cheesecake: curd cheese 500 g
molasses (can be replaced with honey) 20 g
sugar 60 g
vanilla sugar with natural vanilla 15 g
chicken eggs 2 pcs.
cream 33% 80 ml
ground cinnamon 1 tsp
ground ginger 1/2 tsp
nutmeg 3/4 tsp
corn starch 15 g
ground cloves 1/4 tsp

STEP-BY-STEP COOKING RECIPE

Step 1

Making the base. Grind gingerbread cookies together with prunes in a blender into fine crumbs and mix with lightly melted butter.

Step 2

Form the basis of the future cheesecake in a ring, split form or portioned molds (I have a form with a diameter of 18 cm). I made a base without sides. Cool the base in the refrigerator for 10 minutes, then bake in an oven preheated to 180 ° C for 7-10 minutes. Cool the baked base.

Step 3

Let's start making cheesecake. Preheat the oven to 160 ° C. Put curd cheese, sugar and vanilla sugar (I always take with natural vanilla), corn starch in the mixer bowl. Beat on low speed until elastic for about 3 minutes.

Step 4

Add molasses (can be substituted with honey), cinnamon, nutmeg, ginger, cloves and mix well on a low mixer speed.

Step 5

Then increase the speed of the mixer to medium, add eggs one at a time.

Step 6

Finally, pour in the cream and beat until a homogeneous smooth mass. It is important not to over-beat!

Step 7

Pour the finished cheesecake dough over the cooled base into a mold (D = 18 cm). Bake for 1 hour at 160 ° C in a water bath. For a water bath, place the cheesecake pan in a large pan filled with hot water. Pour water on at least 2-3 cm of the cheesecake mold.

Step 8

Remove the finished cooled cheesecake from the mold and let it cool in the refrigerator for 3-4 hours. Decorate as you wish: I had chocolate sprigs and a chocolate cat, which I made with mold.

Step 9