Christmas Cheesecake - Gingerbread 🎄


We can’t believe December 2019 is here already, what a year and now we are in the best month of the year. To celebrate the season of goodwill we are sharing with you a Christmas recipe perfect for your winter dinners and parties.


Showcase your baking skills with this vegan beauty, we tested it at a dinner party last night and the response was CRAZY. No one could believe it was vegan or gluten free as it really embodied the true qualities of a traditional cheesecake.


That has always been our aim, since starting the Portobello Attic we have wanted to share our love of real cheesecakes. Cheesecake which have a crumbly biscuit base and a filling of creamy flavour.


Nothing more nothing less.


This recipe oozes Christmas and I’m very excited to share this with you. We’ve created this recipe specifically for a round 6inch Cake tin - serving 4-6. To make an 8inch simply double up the ingredients and cook for 30 minutes longer.


We recommend you using the convection setting on your oven to bake this cheesecake. If your oven doesn’t have the convection setting, not to worry you can use the fan setting but make sure you reduce the temperature by 25 degrees.


6” GINGERBREAD CHEESECAKE RECIPE


CREAMY

INDULGENT

BAKED

VEGAN

GLUTEN FREE

CHEESECAKE



Instructions on how to make your very own Christmas cheesecake at home with your friends and family this holiday.


Equipment needed:

- Food processor is preferred by you can make any of this recipe by hand also.

- Oven but if your oven doesn’t have the convection setting, you can use the fan setting but make sure you reduce the temperature by 25 degrees.

- Electric or manual hand whisk

- Bowl

- Spatula

- Saucepan

- Foil

- Cling film

- 6inch round tin with removable base

Ingredients:

- 125g Soya Cream Cheese

- 100g Coconut Cream

- 150g Light Brown Sugar

- Orgran No Egg (Egg Replacer) - find this online or in any health food shop including Planet Organic, and Holland & Barrett.

- 4 Tbsp Ground Ginger

- 1 Tbsp Ground Cinnamon

- 1 Tbsp Nutmeg

- 300g Gluten Free Digestives (if you don’t require the cheesecake to be gluten free use ginger nut biscuits)

- Crystallised Ginger

- 150g Vegetable Margarine

- 50g Soya Single Cream (we use Alpro)


Method:

1. Preheat the oven to 160degrees and set the oven to convection.

2. Take the soya cream cheese out, whilst you grease and line your tin.

3. Grease and line the tin with parchment paper. Apply two layers of cling film to the outside of the tin with one layer of foil (as if you are wrapping a present) but make sure the top, shallow part of the tin is open and not covered.

4. Start with your base, using a food processor blitz 250g of biscuit, with 2 tbsp ginger and a handful of crystallised ginger. Once blitzed add in 100g margarine and blitz again. Once combined pour into your lined tin and press down to level out the base. Pop in the fridge while you make the filling.

5. In a freestanding bowl, add the soya cream cheese and coconut cream. Using a spatula cream

the mixture by folding the two until combined.

6. Add 100g of the sugar and mix until combined.

7. Now to add the egg replacer, we want to replicate 2 whole eggs and 2 egg yolks, using the instructions with the correct measurements add to water to create a paste. Add this to the cheesecake mixture and mix (you can use an electric whisk to remove the lumps).

8. Then add the remaining ground ginger, cinnamon and nutmeg.

9. Pour the liquid mixture into the tin and set aside.

10. Boil a full kettle and take out a large deep roasting tin.

11. Pop the full cheesecake tin into the center of the roasting tin and pour the boiling water around the tin to create a ban marine.

12. Carefully place on the lower shelf of the oven and close the door.

13. Bake for 1 hour, but check after 45mins the top should be firm but slightly giggly underneath.

14. Take out to rest at room temperature so remove from the roasting tin and remove all of the foil and clingfilm.

15. Once cool pop in the fridge to chill for a couple of hours.

16. Now you can work on your caramel sauce, heat 50g margarine and 50g light brown sugar in a sauce pan, once melted add in crystallised ginger pieces and 50g soya cream, bring to the boil and then reduce to simmer for 15 minutes.

17. You should be left with a light brown caramel colour.

18. Take off the heat and sieve the ginger out until you are left with a liquid ginger caramel sauce.

19. Set to the side in a bowl.

20. Once the cheesecake is ready, simply remove from the tin and dress with crystallised ginger and any remaining crushed biscuit. Drizzle over the sauce and you’re ready to go!



I hope you enjoy this flavour just as much as we have. HAPPY 1st DECEMBER. If you make this please send us your photos and reviews we would love to hear from you!


Shauna & Marie x


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