Swedish Gingerbread Cheesecake
A community recipe by WillemeijnNot tested or verified by Nigella.com
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Melt the butter, mix it with the mashed ginger bread thins (with fork or in mixer), and fill the bottom of a 25-30 cm form with the dough. Leave in the fridge for 30 min. Mix the cheese with eggs, sugar, saffron, lemon juice and zest. Pour into form. Bake for about 35 min in the oven on 180 degrees. In order for the cake to be juicy, fill a form with water and put in in the bottom of the oven when baking.
Melt the butter, mix it with the mashed ginger bread thins (with fork or in mixer), and fill the bottom of a 25-30 cm form with the dough. Leave in the fridge for 30 min. Mix the cheese with eggs, sugar, saffron, lemon juice and zest. Pour into form. Bake for about 35 min in the oven on 180 degrees. In order for the cake to be juicy, fill a form with water and put in in the bottom of the oven when baking.
Introduction
Increadibly easy to make, and absolutely perfect during Christmas season.... !!
Increadibly easy to make, and absolutely perfect during Christmas season.... !!
Ingredients
Serves: 8
Metric
Cups
For the Cheesecake
- 75 grams butter
- 180 grams ginger thins (Swedish)
- 400 grams cream cheese
- 100 millilitres sugar
- 3 eggs
- ½ gram saffron
- 1 tablespoon lime juice
- 1 lime (zest of - some)
For the Creamy Layer (for Those Who Like It Sweeter)
- 100 grams cream cheese
- 75 grams butter (tempered)
- 1 tablespoon vanilla sugar
- 150 millilitres icing sugar
For the Cheesecake
- 3 ounces butter
- 6 ounces ginger thins (Swedish)
- 14 ounces cream cheese
- 3½ fluid ounces sugar
- 3 eggs
- ounce saffron
- 1 tablespoon lime juice
- 1 lime (zest of - some)
For the Creamy Layer (for Those Who Like It Sweeter)
- 4 ounces cream cheese
- 3 ounces butter (tempered)
- 1 tablespoon vanilla sugar
- 5¼ fluid ounces confectioners' sugar
Method
Swedish Gingerbread Cheesecake is a community recipe submitted by Willemeijn and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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