Cheesecake with gingerbread

Gingerbread cake and cheesecakes are both popular choices of dessert during the holiday season. Of course, you can bake either cake and enjoy the taste of each one separately, but why not to combine them into one cake? That is exactly what I have done and today I am sharing the recipe for gingerbread and cheesecake cake with you. In this cake you will find the intense flavour of gingerbread spices and the creamy and soft taste of cheesecake.

Find me on Instagram: mecooksblog and Facebook: MeCooksblog

Ingredients for cheesecake with gingerbread.

Cheesecake:

• 500 g creamy quark cheese
• 150 g icing sugar
• 70 g unsalted butter
• 2 eggs
• 2 tablespoons of vanilla pudding powder
• 1 teaspoon of vanilla extract

Gingerbread:

• 600 g all-purpose flour
• 200 g icing sugar
• 250 ml honey
• 250 ml strong black tea (essence)
• 4 eggs
• 250 ml sunflower oil
• 2 teaspoons of soda
• 1 teaspoon of gingerbread spice

Custard and butter cream:

• 500 ml milk
• 1 tablespoon of potato starch
• 2 tablespoons of all-purpose flour
• 2 tablespoons of vanilla pudding powder
• 1 teaspoon of vanilla extract
• 2 tablespoons of lemon juice
• 150 g crystal sugar
• 250 g unsalted butter

Additionally: caster sugar for dusting the cake.

How to make cheesecake with gingerbread.

Cheesecake: put soft butter and icing sugar in a bowl, then rub until fluffy. Add the egg yolks one at a time, vanilla extract and vanilla pudding powder. Then add the cheese in small batches, mixing it all the time. Whisk the egg whites until stiff, then add them at the very end to the cheese mass by gently folding them in.

Put the cheese mixture into a baking tin lined with baking paper. Bake in an oven preheated to 180 degrees Celsius for 40 minutes. After that, allow the cake to cool down.

Gingerbread: put eggs and sugar in a bowl and whisk until smooth. Then, add honey and oil in smaller batches and the tea essence. Finally, add the sifted flour combined with baking soda and gingerbread spice.

Pour the cake batter into a baking tin lined with a baking paper. Bake for an hour in an oven preheated to 180 degrees Celsius. Allow the baked cake to cool down.

Custard and butter cream: take out 200 ml milk from the total of 500 ml, pour it into a glass and add flour, potato flour, pudding and vanilla extract. Mix very well. Pour the remaining milk into a pot, add sugar and bring it to boil. When the milk starts boiling, pour in the pudding from the glass. Bring it to boil, stirring constantly. Once it starts boiling, keep it cooking on the heat for a minute. Cool it down.

Place the soft butter in a bowl and rub until fluffy. Then add the cold custard and lemon juice gradually. Rub until smooth and with no lumps.

Folding the cake: cut the gingerbread into two halves. Cover the first half with half of the cream, on which carefully place the cheesecake, spread the remaining cream on top of it and cover with the gingerbread. Sprinkle the cake with caster sugar on top. Refrigerate the cake for few hours.

Good to know when making cheesecake with gingerbread.

The baking tin I used was rectangular and measured 36 by 24 centimetres.

The vanilla extract can be replaced with vanilla sugar.

Do you like cheesecakes? If so, try our recipe for Chocolate cheesecake with mousse.