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Cork Independent


Make youself a delicious cheesecake this Christmas

Wednesday, 6th December, 2017 6:00pm

Get into the Christmas with this gingerbread cheesecake recipe by Pepperazzi.



800g cream cheese

200g creme fraiche

300g gingerbread biscuits, crushed

125g butter, melted

150g golden caster sugar

4 free range eggs

2 tsp mixed spice (ground cinnamon, coriander seed & nutmeg)

1 tsp ground ginger

Zest of 1 orange

Caramel topping:

250g caster sugar

4tbsp water

50g butter

142ml double cream



1. Using a food processor, blitz the gingerbread biscuits into crumbs. Alternatively, put the biscuits in a bag and crush them with a rolling pin.

2. In a bowl, combine the crushed biscuits with the melted butter. Transfer the mixture into a 23cm springform cake tin and press it into the bottom. Bake in the oven for 10 minutes at 180C. Leave to cool.

3. In a large bowl, using a mixer, beat the cream cheese, creme fraiche

and caster sugar until


4. Add the eggs, spices and orange zest, and beat again until well combined.

5. Transfer the mixture onto your gingerbread base. Bake in the oven for 1 hour at 180C until set. Leave to cool.

6. To make the caramel topping: In a medium saucepan, mix the sugar with water on low heat until dissolved. Simmer for 4-5 minutes stirring continuously until you get caramel. Be careful not to burn it.

7. Take it off the heat. Gently stir in the butter and double cream. Leave to cool.

8. Poor the caramel over the cake. Decorate with gingerbread biscuits, orange zest and a candy cane.


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