Recipe Chocolate and caramel gingerbread cheesecake : Easy, Special and Delicious

Recipe Chocolate and caramel gingerbread cheesecake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Chocolate and caramel gingerbread cheesecake. This Recipe Chocolate and caramel gingerbread cheesecake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chocolate and caramel gingerbread cheesecake was necessary 1h, cook 30m and serving 12. Attention: allergies Contains gluten, peanuts, tree nuts, milk and fish.. Without having to wait long, let's just check the Recipe Chocolate and caramel gingerbread cheesecake

All your favourite Christmas desserts combine in this retro-inspired loaf, featuring gingerbread, brandy snaps, chocolate, caramel and cheesecake.

Chocolate and caramel gingerbread cheesecake


23 Ingredients












  • Brandy snap twirls, to decorate (see note)










  • Caramel spread, to serve










  • Ginger biscuits, to crumble


  • Gingerbread cake










  • 115g (3/4 cup) plain flour










  • 50g (1/3 cup) self-raising flour










  • 100g (1/2 cup, firmly packed) brown sugar










  • 2 tsp ground ginger










  • 1/2 tsp mixed spice










  • 1/2 tsp bicarbonate of soda










  • 125ml (1/2 cup) golden syrup










  • 80ml (1/3 cup) olive oil










  • 80ml (1/3 cup) milk










  • 1 egg


  • White chocolate cheesecake










  • 100g butter, melted, plus extra, to grease










  • 250g packet plain chocolate biscuits










  • 2 tbsp hot water










  • 1 tbsp gelatine powder










  • 3 x 250g packet cream cheese, at room temperature chopped










  • 250ml (1 cup) thickened cream










  • 155g (3/4 cup) caster sugar










  • 180g packet white chocolate, melted, cooled


  • Chocolate ganache










  • 200g dark cooking chocolate, chopped










  • 125ml (1/2 cup) thickened cream









  • Select all ingredients










8 Method Steps








  • Step 1


    To make gingerbread cake, preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm (base measurement) Swiss roll pan with extra melted butter. Line base with baking paper. Combine plain and self-raising flours, brown sugar, ginger, mixed spice and bicarb in a large bowl. Stir in golden syrup, oil, milk and egg. Pour into prepared pan. Bake for 20 minutes or until a skewer inserted into centre comes out clean. Set aside to cool in pan. Remove cake. Place on a clean work surface. Use a 6cm star cutter to cut 11 stars from cake.







  • Step 2


    To make cheesecake, grease a 7.5cmdeep, 10 x 25cm (base measurement) loaf pan (see tip) with extra melted butter. Line base and sides with a double layer of baking paper. Place choc biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press mixture over base of prepared pan. Place in fridge to set.


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    How to use gelatine powder

    Follow our easy video guide in how to dissolve gelatine powder to use in your favourite dessert recipes.









  • Step 3


    Meanwhile, place hot water in a small microwave-safe bowl. Sprinkle with gelatine. Stir until well combined then microwave for 10 seconds or until gelatine dissolves. Stir. Set aside for 1-2 minutes to cool. Place cream cheese, cream and caster sugar in a food processor. Process until smooth. Add white choc. Process until well combined. With motor running, gradually add gelatine mixture.







  • Step 4


    Pour a third to a half of cheesecake mixture into loaf pan. Stand cake stars upright, against each other. Gently push stars into cheesecake mixture in a line down the centre of the pan. Carefully cover with remaining cheesecake mixture. Tap pan on bench to remove any air pockets. Place in fridge for 6 hours to set.







  • Step 5


    Make brandy snaps (steps on page 16).







  • Step 6


    Remove the cheesecake from the fridge and set aside in pan for 20 minutes.







  • Step 7


    To make ganache, place dark chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every minute, until melted and smooth. Set aside for 10 minutes to thicken slightly.







  • Step 8


    Place cheesecake on a serving platter. Spread top and sides with ganache. Decorate with brandy snaps. Drizzle over caramel and crumble over ginger biscuits to serve.



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