Gingerbread cheesecake cake

A gingerbread cheesecake, although nothing stands in the way of calling it a gâteau. An incredible combination of many noble festive flavours: warming spices, cheesecake, rum, cinnamon, plum preserves and Amaretto… The cheesecake and gingerbread layers are baked separately, then assembled on a serving plate, soaked with liqueur and layered with plum preserves. A true symphony of flavours that simply must appear on the Christmas table :).

Ingredients for the gingerbread layer:

• 1 egg
• ½ cup caster sugar
• ½ cup (125 ml) honey*
• 60 g butter, melted and cooled
• 1¼ cups plain flour
• ⅛ cup cocoa powder
• 1 teaspoon bicarbonate of soda
• ½ cup kefir or buttermilk
• a pinch of salt
• 1 tablespoon mixed spice

All ingredients should be at room temperature.

In the bowl of a mixer, place the whole egg and sugar and beat until pale and fluffy. The mixture should triple in volume. Gradually pour in the honey while continuing to beat. Then slowly add the cooled melted butter in a thin stream, still mixing at high speed. Sift the flour, cocoa powder, bicarbonate of soda, salt and gingerbread spice directly into the mixture. Add the buttermilk or kefir and gently mix with a whisk until just combined. There should be no lumps in the batter.

Pour the batter into a 23 cm springform tin lined with baking paper.

Bake at 170°C for about 35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and cool completely. Slice horizontally into two layers.

Ingredients for the cheesecake filling:

• 500 g full-fat or semi-fat curd cheese, ground three times
• 250 ml double cream
• 3 large eggs
• ¾ cup caster sugar
• 1–1½ teaspoons rum flavouring
• 3 tablespoons plain flour

All ingredients should be at room temperature.

Line the base of a 23 cm springform tin with baking paper. Wrap the outside of the tin twice with aluminium foil, as the cheesecake will be baked in a water bath**.

Place all the cheesecake ingredients into the bowl of a mixer. Mix just until combined or whisk by hand; do not overmix, as too much air will cause the cheesecake to rise and then sink.

Pour the filling into the prepared tin and bake at 150°C for 45–55 minutes in a water bath**. The surface should be set and springy to the touch. If necessary, bake a little longer. Remove from the oven, cool to room temperature and refrigerate overnight.

Ingredients for the vanilla cream:

• 400 ml double cream, chilled
• 250 g mascarpone, chilled
• 1 tablespoon icing sugar
• 1 teaspoon vanilla extract or 8 g vanilla sugar

Place all the ingredients in the bowl of a mixer and whip until thick and creamy.

Ingredients for the syrup:

• ¼ cup Amaretto liqueur
• ¼ cup cold boiled water

Mix together.

Additionally:

• ground cinnamon, for dusting
• plum preserves, for layering (more than one jar)

Assembly:

Place the first gingerbread layer on a serving plate. Soak with half of the syrup and spread with a layer of plum preserves. Remove the chilled cheesecake from its tin and carefully transfer it onto your hand, then place it on top of the preserves. Remove the baking paper. Spread another layer of plum preserves over the cheesecake. Top with the second gingerbread layer and soak with the remaining syrup. Cover the top and sides of the cake with the vanilla cream and dust generously with cinnamon.

Store the gingerbread cheesecake cake in the refrigerator, although it keeps well on the Christmas table at room temperature for several hours.

* If the honey has crystallised, warm it gently until liquid.

**To bake a cheesecake in a water bath, place the cheesecake tin inside a larger baking tin or roasting dish and pour boiling water into the outer dish until it reaches halfway up the sides of the cheesecake tin. The steam creates a humid environment, ensuring even baking, preventing cracks and giving the cheesecake its wonderfully creamy texture.

Enjoy!