Gingerbread mousse cheesecake

This cheesecake, baked as part of pre-Christmas testing, turned out to be an absolute hit. Calling it “divine” wouldn’t be enough – it’s completely irresistible! A wonderfully creamy cheesecake layer, a tangy plum butter and a perfectly spiced gingerbread mousse… it smells like Christmas. You can confidently save it to your favourites and bake it for the festive table, or – like me – make it now and enjoy every bite ahead of the season. It’s truly spectacular and might just outshine all other Christmas cheesecakes… highly recommended!

Ingredients for base:

• 2 packs of plain biscuits (petit beurre type)

Ingredients for cheesecake filling:

• 750 g full-fat or semi-fat curd cheese, finely ground
• 250 ml double cream
• 2 large eggs
• 1½ tablespoons potato starch (or cornflour)
• 1 cup caster sugar
• 1 teaspoon vanilla paste or extract (or 1 packet vanilla sugar)

All ingredients should be at room temperature.

Place all ingredients into a mixing bowl and mix until just combined (either with a mixer or whisk). Do not overmix – incorporating too much air will cause the cheesecake to rise and then sink. The goal is a smooth, level surface after baking.

Line a deep baking tin (33 × 23 cm) with baking paper. Arrange the biscuits in a single layer on the base. Pour over the cheesecake mixture and level the surface.

Bake at 160°C for about 50 minutes, until set. If needed, extend the baking time slightly. Remove and cool completely.

Ingredinets for filling layer:

• about ¾ jar plum butter

Spread evenly over the cooled cheesecake.

Ingredients for gingerbread mousse:

• 8 g powdered gelatine + 50 ml cold water
• 375 g milk chocolate, chopped
• 825 ml double cream, chilled
• 1½ tablespoons Baileys liqueur
• 6 teaspoons mixed spice
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon

Place the chopped chocolate in a bowl. Soak the gelatine in cold water for 10 minutes.

Heat 275 ml cream until almost boiling. Remove from heat, add the gelatine and stir until dissolved. Pour over the chocolate and stir until smooth. Add the liqueur, 4 teaspoons of spice mix (adjust later), cinnamon and ginger. Leave to cool to room temperature.

Whip the remaining 550 ml cream until stiff. Fold one-third of the whipped cream into the chocolate mixture gently, then fold in the rest, being careful not to deflate the mixture. Taste and adjust spices if needed.

Spread the mousse over the cheesecake and smooth the top. Chill in the fridge for several hours.

Decoration:

• 250 ml double cream, whipped
• 2 – 3 gingerbread cookies, crushed

Pipe whipped cream onto each portion and sprinkle with crushed gingerbread. Cut into squares using a hot knife (dip in hot water and wipe dry between cuts).

Store in the fridge.

Enjoy!