Chocolate Gingerbread Cheesecake
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Serves  8  Print this recipe  FavoriteLoadingAdd to my favourites
Nutrition Value
Saturated Fat
300 g ginger biscuits
100 g butter, melted
900 g cream cheese, at room temperature
200 g sugar
1 tsp vanilla extract
4 eggs, at room temperature
85 g treacle
1 tsp salt
1.5 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
30 g cocoa powder
1 tsp lemon zest
90 g butter, softened
125 g icing sugar
1 tbsp milk
Gingerbread men
Plain chocolate, melted
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Break the ginger biscuits into large pieces, then pulse in a food processor until finely ground.
  2. Combine the butter and almost all of the biscuit crumbs in a bowl. Set the rest of the crumbs aside. Press the mixture into the bottom and one-third of the way up the sides of the pan. Bake for 10 minutes until set.
  3. Preheat the oven to 160˚C/140˚C fan/gas mark 3. Beat the cream cheese on a high speed for three minutes until fluffy. Beat in the sugar and the vanilla.
  4. Reduce the speed to low and add the eggs, one at a time. Beat in the treacle, salt, spices, cocoa powder and lemon zest.
  5. Pour the filling into the cooled crust. Place the cheesecake in a large, shallow roasting tray. Transfer to the oven and carefully add enough hot water to the roasting tray to come about halfway up the sides of the pan. Bake for 60-65 minutes until the cheesecake is set but still slightly wobbly in centre.
  6. Carefully remove the springform pan from the roasting pan and leave to cool to room temperature on a wire rack. Refrigerate, uncovered, for at least eight hours.
  7. Beat the butter for the icing in a bowl for 3-5 minutes until pale. Gradually add the icing sugar and milk, beating constantly until combined.
  8. Before serving, run a hot knife around edges of cheesecake to loosen and remove the sides of the pan. Spoon the icing into a piping bag or a plastic bag with a corner snipped off and pipe small drops around the border of the top of the cake. Press the remaining gingerbread crumbs into the sides of the cake. Drizzle the melted chocolate across the top. Arrange gingerbread cookies in the centre of the cake in a circle.