Blogger ate my picture!
So, no, this will not actually clean your fridge, you know, with soap and water....but it just happened to use a few ingredients I had lying around in small amounts so in a way it did! Hubby has a sweet tooth (okay, me too) and this was just what I happened to dream up after a few google searches using my leftover ingredients. It's not the perfect cheesecake, but it fit the bill nicely.
For two years now, I've had two, count 'em, two boxes of gingerbread in the cupboard, ready to be hoisted into little houses and decorated with icing and other goodies. I thought they might be used better otherwise, than standing around in December, slowly going stale. I happened upon the novel idea that they can be used as a substitute for digestives in a cheesecake. Bingo! The Christmassy spices added give this an eggnoggy feel, but it's not Christmassy enough to be annoying. And the crispy, buttery crust is what really takes the cake here. I will say though, that the amount of filling wasn't quite enough to my liking, but I think it'd work beautifully if this recipe were made as individual mini-cheesecakes with a dollop of warm raspberry coulis on top. Just sayin'.
150 grams gingerbread
4 tbsp soft butter
½ cup ricotta
125 grams cream cheese
½ Cup raw cane sugar
1 tsp vanilla extract
1 dash each of cinnamon, allspice and nutmeg
Preheat the oven to 180 C.
In a food processor, pulse gingerbread until it's crumbs. Add butter and mix until incorporated.
Grease a springform, and press the crumby mixture into the bottom. Bake for app. 10 minutes. Remove from oven, and let cool.
Mix the remaining ingredients until the mixture is smooth, and pour into the cooled crust. Bake for an additional 30 minutes. Let cool, and refidgerate for as long as you can stand it, before pulling it out and eating it all up.
Cookbook watch March 2018
1 day ago