Gingerbread Cheesecake

Step 1/18

Pre-heat the oven to 190°c.

Step 2/18

• 300 g digestive biscuits
• 70 g chopped pecans

• food processor

Pulse the digestive biscuits and pecans in a food processor, till fine crumbs form.

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• 150 g unsalted butter

Melt the butter.

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Mix the melted butter with the crushed biscuits.

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• springform pan

Grease a 9" springform pan. Transfer the biscuits to the pan and press evenly.

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Bake until fragrant for 7-10 minutes.

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Leave the pan in a wire rack to cool. Do not release the springform.

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• 120 ml double cream
• 120 ml sour cream
• 970 g cream cheese
• 220 g caster sugar
• 2 tbsp honey
• 3 tsp ground cinnamon
• 1 tsp ground ginger
• 2 tsp ground nutmeg
• 1 tbsp cornflour
• ¼ tsp salt

• stand mixer with whisk

On medium speed, whisk the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar.

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• 2 tsp vanilla extract

Add the vanilla essence and continue whisking.

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Add the eggs and egg yolks one at a time and continue whisking, until fully combined.

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Pre-heat the oven to 160°c.

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Pour the cream cheese mixture on top of the cooled biscuit crust.

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Bake the cheesecake until the edges are set and centre slightly wobbles. Bake for 40 minutes.

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Turn off the oven and leave the pan in the oven for 30 minutes.

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Take the pan out of the oven after the 30 minutes and run the knife edge around the cheesecake and the pan. (Do not release the spring in the pan).

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Let the cheesecake cool for 4 hours and then refrigerage for another 4 hours or overnight.

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Run a knife along with the cheesecake and the pan wall, before releasing the pan spring.

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Transfer to a serving plate and sprinkle crushed pecans on the top of the cheesecake.

Enjoy your meal!