IvanEats recipe
Gingerbread Cheesecake
Cooking for
8
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Ingredients
Main
To Serve
Method
- Heat the oven to 230°C (230°C).
- Line the bottom of a 28 cm (10-11 in) springform pan with baking paper (parchment paper) and lightly grease the sides with 1 tbsp of the melted butter.
- In a food processor, blend the gingerbread cookies and digestives into a fine mixture.
- Add the melted butter and blend again until the mixture has the consistency of wet sand.
- Press the mixture into the bottom and up the sides of the springform pan in an even layer.
- Bake in the oven for 5 to 8 minutes, watching carefully so it does not burn. Let the crust cool.
- Lower the oven temperature to 150°C (150°C).
- Add the cream cheese to a clean food processor and blend until smooth and creamy, scraping down the sides when needed.
- Add the sour cream and sugar, then blend again.
- Add the ginger, cinnamon, and allspice along with the eggs, egg yolk, and vanilla extract. Blend until well combined.
- Pour the batter into the crust and bake in the oven for 1 hour.
- Switch off the oven and let the cheesecake cool completely inside the oven.
- Let the cheesecake set in the fridge for at least 8 hours.
- Using a spatula, spread an even layer of dulce de leche on top of the cheesecake, then add a layer of whipped cream. Enjoy!
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