Gingerbread Cheesecake
A gingerbread cheesecake combining festive flavours of warm spices and orange for the ultimate gluten free dessert.
Prep Time 30 minutes mins
Chill time 4 hours hrs
Total Time 4 hours hrs 30 minutes mins
Course Cookies and Cakes, Dessert, Snacks
Cuisine gluten free
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
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.
Keyword gingerbread, gingerbread cheesecake, gluten free cheesecake