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Chocolate and caramel gingerbread cheesecake recipe
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Indulge in a festive treat with a unique blend of gingerbread, brandy snaps, chocolate, caramel, and creamy cheesecake in one retro-inspired loaf.
Ingredients:
  • Brandy snap twirls, to decorate (see note)
  • Caramel spread, to serve
  • Ginger biscuits, to crumble
  • 115g (3/4 cup) plain flour
  • 50g (1/3 cup) self-raising flour
  • 100g (1/2 cup, firmly packed) brown sugar
  • 5.00 gm ground ginger
  • 1.25 gm mixed spice
  • 1.25 gm bicarbonate of soda
  • 125ml (1/2 cup) golden syrup
  • 80ml (1/3 cup) olive oil
  • 80ml (1/3 cup) milk
  • 1 egg
  • 100g butter, melted, plus extra, to grease
  • 250g packet plain chocolate biscuits
  • 40.00 gm hot water
  • 3 x 250g packet cream cheese, at room temperature chopped
  • 250ml (1 cup) thickened cream
  • 155g (3/4 cup) caster sugar
  • 180g packet white chocolate, melted, cooled
  • 200g dark cooking chocolate, chopped
  • 125ml (1/2 cup) thickened cream
Instructions:
  • Preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm Swiss roll pan with extra melted butter and line with baking paper. Combine flours, brown sugar, ginger, mixed spice, and bicarb in a large bowl. Add golden syrup, oil, milk, and egg, mix well. Pour the batter into the pan. Bake for 20 minutes until a skewer comes out clean. Cool in the pan, then remove and cut 11 stars using a 6cm cutter.
  • Prepare the loaf pan by greasing it with extra melted butter and lining the base and sides with a double layer of baking paper. Use a food processor to finely crush the chocolate biscuits, then add butter and process until combined. Press the mixture over the base of the pan and place it in the fridge to set.
  • In a small microwave-safe bowl, add hot water and sprinkle gelatine on top. Mix well and microwave for 10 seconds until gelatine dissolves. Let it cool for 1-2 minutes. In a food processor, blend cream cheese, cream, and caster sugar until smooth. Add white chocolate and blend again. While the processor is running, slowly pour in the gelatine mixture.
  • 1. Pour half of the cheesecake mixture into the loaf pan. 2. Stand cake stars upright in a line down the center. 3. Gently press stars into the cheesecake mixture. 4. Cover with the remaining cheesecake mixture. 5. Tap the pan on the counter to remove air pockets. 6. Chill in the fridge for 6 hours to set.
  • Prepare a batch of delectable brandy snaps following the detailed instructions on page 16 of the cookbook.
  • Allow the cheesecake to come to room temperature by leaving it in the pan for 20 minutes.
  • Create a decadent ganache by combining dark chocolate and cream in a microwave-safe bowl. Heat in the microwave, stirring every minute, until the mixture is silky and smooth. Let it sit for 10 minutes to reach the perfect thickness.
  • Transfer the cheesecake to a beautiful platter. Generously spread the velvety ganache over the top and sides. Garnish with delicate brandy snaps. Finish by drizzling luscious caramel and crumbling aromatic ginger biscuits on top before serving.

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