 |
| Source via Taste Your Life |
Need I say more?! Gingerbread and cheesecake? Sounds like Heaven to me!
I came across this recipe and just had to share. I will be attempting this beauty and will document it for you. In the meantime, here is the recipe. Should you make this for the ones you love or yourself - send me a pic, Id love to see your creation!
Preparation: 40 minutes.
Baking: 85 minutes.
All ready: 4 hours or second day.
Serves: 12.
Gingerbread bottom:
2 ½ cup all purpose flour
½ cup liquid honey
1 egg, whisked
½ cup caster sugar
1 tbsp unsalted butter
1 tsp baking soda
1 tbsp spice
Cheesecake:
750 g cream cheese
2 eggs
100 ml double cream
6 tbsp liquid honey
1 tbsp spice
3 tbsp muscovado sugar
Ganache:
150 g dark chocolate
3 tbsp double cream
Directions:
Preheat the oven to 180C. Butter 21 cm round baking pan .
Place butter, honey and sugar on a pan and heat until it's well melted, stirring from time to time. Set aside to chill. In a medium bowl place sifted flour, soda and spice. Mix in whisked egg and honey mixture, knead the dough until well combined. If you think its too liquidey add 1 or 2 tbsp of flour.
Line pan with the dough: both bottom and sides. Bake for 15-20 minutes
Mix cream cheese with eggs, cream, honey, sugar and spice. Pour into baked gingerbread bottom and bake for another 50 minutes. Set aside to chill : first in the turned off oven then outside it.
Melt the chocolate in a small pot with cream, honey and spice. Spread on baked and chilled cheesecake. The best for cheesecake is to stay all night in the fridge. & VOILA!
xo
Meems
No comments:
Post a Comment