A gingerbread cheesecake combining festive flavours of warm spices and orange for the ultimate gluten free dessert. The creamy, spiced filling rests on top of a rich gingerbread graham cracker crust, that’s celiac safe and so good. Whether it’s a showstopper for your Christmas dinner or a cozy indulgence for holiday gatherings, this cheesecake is so addicting! This is a no bake cheesecake that you can put together the day before for the easiet Christmas dessert.
Ingredients Needed For Gingerbread Cheesecake:
Graham cracker crumbs, or the cookies to crush
Cream cheese creates a rich, creamy texture and helps the cheesecake set properly. Let it soften at room temperature for easy mixing.
Egg whites beaten to stiff peaks to add lightness and stability.
Gelatin to ensure the cheesecake holds its shape when sliced.
Orange zest and spices into the filling for depth of flavour. Orange juice is a key ingredient and it’s adds such brightness and balance.
STEPS TO MAKING THIS NO BAKE GINGERBREAD CHEESECAKE
Crush the Graham Crackers or buy the crumbs:
If you don’t have graham cracker crumbs, (here’s the brand I used), pulse whole graham crackers in a food processor until finely ground. Alternatively, place them in a plastic bag and use a rolling pin to crush them.
Mix the Dry Ingredients:
In a medium bowl, combine graham cracker crumbs with ginger, and brown sugar.
Add Butter to the crumbs:
Pour the melted butter over the mixture and stir until all the crumbs are evenly coated and hold together when pressed.
Press the crumbs into the pan:
Transfer the crumb mixture into your springform pan. A springform pan makes it easier to remove the cheesecake without breaking the crust or the edges. Line the bottom piece with parchment paper for easy transfer. Use your hands, the bottom of a flat glass or measuring cup to press it firmly and evenly into the base and slightly up the sides.
Chill:
Refrigerate the crust for 30 minutes before adding the filling and for it to firm up.
Make the Filling For Gingerbread Cheesecake:
Beat the cream cheese until soft, then add the sugar, orange zest and juice and beat until the sugar is just melted.
Sprinkle gelatine over cold water in a small bowl and stand for five minutes. Add the bowl over hot water and whisk until the gelatine is dissolved. Allow to cool slightly but don’t let it set hard because it will go lumpy
Add the sour cream to the cream cheese mixture, then add gelatine and beat until just combined. Fold in egg whites beaten to stiff peaks and evenly spread on top of the crumbs.
Refrigerate:
Allow the cheesecake to chill for at least 4 hours, preferably overnight, to ensure it fully sets and flavours meld.
Keep It Cool While Serving:
No-bake cheesecakes are softer than baked ones, so keep it refrigerated until just before serving.
Gingerbread Cheesecake
Equipment
- 1 springform pan
Ingredients
Crumb Base
- 250 g Graham style crackers, crushed I used Kinnikinnick crumbs
- 125 g butter
- 60 g brown sugar
- 1 tsp ground ginger
Filling
- 500 g cream cheese
- 150 g sugar
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground allspice
- 2 tsp grated orange rind
- 1 tbsp orange juice
- 300 g sour cream
- 11 g gelatine powder 1.5 package of Knox gelatine
- 55 g water
- 2 medium egg whites
Instructions
- Line the bottom of a springform pan with parchment paper
- Crush the graham cracker biscuits, add them to a medium bowl with the brown sugar and ginger. Pour in the melted butter and mix well.
- Transfer the crumbs to a springform baking pan and spread them out evenly to the edges. Press the crumbs into the pan and up the sides a little. Refrigerate while making the filling.
- Beat the cream cheese until soft and creamy looking. Beat in the sugar, orange zest and juice and beat until the sugar is just melted.
- Sprinkle gelatine over cold water in a small bowl and stand for five minutes. Add the bowl over hot water and whisk until the gelatine is dissolved. Allow to cool slightly but don’t let it set hard because it will go lumpy
- Add the sour cream to the cream cheese mixture and beat until combined. Add gelatine and beat until just combined. Beat egg whites until stiff peaks form and gently fold them in.
- Refrigerate for 3 to 4 hours to set before slicing and serving.
- Garnish with sugared rosemary and cranberries.
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