Ginger Bread White Chocolate Cheesecake

Hello my Dear Wonderful Readers!

Some times I wish there were more hours in a day! I cannot believe how fast this week has gone by. In the back of my mind I think I have done so much but when I look around I figure there is so much more to do. Like this post which has been pending for over a week now. Time is a luxury for a mother of a 1 year old and as a person who loves to cook and bake, some times it feels like nothing is getting done.

3 days were spent trying to develop a biscotti recipe and after 3 failed attempts I nailed it. I will post that recipe soon. Needless to say “soon” could mean tomorrow or two weeks from now. For now this is the recipe for my Ginger Bread Cheese Cake. Have fun!

Ingredients  :-

1. Ginger Bread Cookies – 12 – 13
2. Butter – 100 gms
3. Cream Cheese – 400 gms
4. Eggs – 3
5. Vanilla Extract – 2 tbsp
6. White Chocolate – 250 gms
7. Icing Sugar – 1/2 cup + 1 tbsp
8. Diary Cream – 3 tbsp

 

Instructions :-

1. Melt butter in a microwave and then cook to room temperature
2. Powder the Ginger bread cookies in a blender to fine
3. Now mix the butter with the powdered cookies
4. Grease your spring foam pan with butter and then tip in the butter + cookie mixture
5. Press down firmly into the pan evenly to create a nice even layer. Set the pan aside
6. Pre- heat your oven to 160 C
7. Heat water in a pan. Then in another bowl add the white chocolate and set over the boiling water
8. Make sure the bowl does not touch the water in the pan below
9. Slowly melt the white chocolate. Once the chocolate has melted, set aside to cool completely
10. In the bowl of your stand mixture, with the paddle attachment, mix the sugar and cream cheese to form a nice smooth paste
11. Then add the vanilla extract. Once the extract has combined start adding the eggs once at a time
12. Finally add the white chocolate (at room temp) followed by the cream
13. Stop the mixer and crap down the sides of the bowl and give it one nice mix again
14. Slowly pour your white chocolate cream mixture into the prepare tin over the ginger bread layer
15. Pop it into the oven and bake for 50 – 55 mins
16. Now the only way you will know if the cheesecake is done is when the time is up, shake the pan a little bit the centre might be a little wobbly but the sides should stand firm
17. Now leave the pan inside the oven ( the oven turned off) and let it rest in the oven for 4 – 5 hours
18. You wil see that the little rise in the cheese cake, falls down. Too much rise and fall indicates that is has over cooked
19. After letting the cake rest, serve with a warm drizzle for caramel over the cheese cake and some ginger bread cookies:)