Creamy cheesecake with spiced gingerbread mousse and crunchy speculoos crust. Perfect fusion of traditional Swiss gingerbread and modern cheesecake - a winter highlight with cinnamon, cloves and orange.
Instructions
Butter a 26cm springform pan and line with parchment paper. Crush speculoos cookies in a kitchen towel with rolling pin or pulse in food processor until fine crumbs form. Mix with melted butter and press evenly into pan bottom. Refrigerate until firm.
Preheat oven to 160°C (320°F). Beat cream cheese with sugar until creamy. Add eggs one at a time, mixing well. Stir in heavy cream, gingerbread spice, cinnamon, cloves, honey, orange zest, and cornstarch until smooth.
Pour cheesecake mixture over speculoos crust. Place springform in larger baking dish and fill with hot water halfway up the sides. Bake 55-65 minutes until center barely jiggles.
Let cheesecake cool in turned-off oven with door slightly open for 1 hour. Remove from pan and cool completely. Refrigerate at least 4 hours or overnight.
Whip heavy cream with powdered sugar until stiff peaks form. Gently fold in crumbled gingerbread, pinch of cinnamon, and salt. Transfer to piping bag and pipe rosettes on cheesecake.
Garnish with additional gingerbread crumbs, cinnamon sticks, or candied orange peel. Let stand 30 minutes at room temperature before serving for optimal creaminess.
Ingredients
- 200g speculoos cookies (or gingersnap cookies) 200 g
- 80g butter, melted 80 g
- 600g cream cheese, room temperature 600 g
- 150g granulated sugar 150 g
- 3 large eggs, room temperature 3 Stück
- 200ml heavy cream 200 ml
- 2 tsp gingerbread spice mix 2 TL
- 1 tsp ground cinnamon 1 TL
- 0.5 tsp ground cloves 0.5 TL
- 2 tbsp honey 2 EL
- 1 tsp orange zest, finely grated 1 TL
- 2 tbsp cornstarch 2 EL
- 200ml heavy cream for mousse 200 ml
- 80g gingerbread cookies, finely crumbled 80 g
- 2 tbsp powdered sugar 2 EL
- 1 pinch salt 1 Prise
Baking Timer
The timer appears at the bottom right of the screen.
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