Gingerbread

Cheesecake
 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SHORTBREAD DOUGH

Ingredients Total weight: ~ 700 g 100%

• All-purpose flour 300 g 43%

• Icing sugar 120 g 17%
• Almond powder 45 g 6%
• Sea salt 3g <1%
• Butter 82% 165 g 24%
• Whole eggs 60 g 9%
• Baking powder 3g <1%
• Ginger powder 3g <1%
• Cinnamon powder 2g <1%

1. Mix all dry ingredients and spices in a mixing bowl.

2. Add the cold diced butter and process the mixture into
fine crumbs at low speed using a paddle attachment.

3. Add the eggs and mix just until combined.

4. Cover the dough with cling film and place it in the

fridge for 3 hours to stabilize.

CHEESECAKE BASE

Ingredients Total weight: ~ 475 g 100%

• Shortbread dough 400 g 84%

• Orange zest 5g 1%
• Butter 82% 70 g 15%

1. Roll out the dough into a layer 2-3 mm thick between

2 parchment paper sheets. Peel off the top parchment
paper sheet and bake at 150 °C / 302 °F for 15-20 minutes
until golden brown.

2. Allow the shortbread to cool down at room temperature

and grind it into fine crumbs in a food processor.

3. Mix the shortbread crumbs, room temperature softened

butter and orange zest with a spatula until combined.

4. Place a cake ring (d=18 cm, h=6 cm) on a baking tray

lined with parchment paper or a silicone sheet. Place
300 g of the mixture into the cake ring and press it to the
sides to form even borders. Use the rest of the mixture to
make the bottom part of the crust.

5. Place the cheesecake base in the fridge for 30 minutes. 2

 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SPICE MIX

Ingredients Total weight: ~ 48 g 100%

• Cinnamon powder 25 g 52%

• Ginger powder 5g 11%
• Star anise 5g 11%
• Clove 3g 6%
• Nutmeg powder 3g 6%
• Dry vanilla 2 pods 14%

1. Place all ingredients in a food processor and process

them into fine powder.

2. Sift the powder and keep it until needed.

CHEESECAKE MASS

Ingredients Total weight: ~ 730 g 100%

• Cream cheese 65% 384 g 52%

• Whole eggs 72 g 10%
• Egg yolks 60 g 9%
• Whipping cream 35% 120 g 17%
• Sugar 72 g 10%
• Cornstarch 12 g 1%
• Spice mix 10 g 1%
• Cheesecake base

1. Put the room temperature cream cheese in the mixing

bowl and mix it with a paddle attachment until smooth.

2. Add the spice mix, sugar, cornstarch and whipping

cream. Introduce the egg mixture (whole eggs and egg
yolks processed with a hand blender). Mix everything
with a whisk. The finished cheesecake mass should be
neither too liquid nor too thick, and perfectly smooth.

3. Pass the mixture through a fine sieve and pour it into

the prepared cheesecake base.

4. Bake in the oven, preheated to 120 °C / 248 °F, for about

35-40 minutes. You can check the doneness of the
cheesecake by checking its internal temperature (it has
to be around 70 °C / 158 °F) or by gently shaking the tray.
The ready cheesecake should set on the sides but jiggle
in the middle.
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 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

CHEESECAKE MASS

5. Leave the cheesecake to cool completely at room

temperature. It will take approximately 1.5-2 hours.

6. Transfer it in the fridge to cool to 3 °C / 37 °F.

GINGERBREAD COOKIES

Ingredients

• Shortbread dough 200 g

1. Roll out the dough into a layer 2 mm thick between

2 parchment paper sheets.

2. Cut out the cookies using a man cookie cutter and a

star-shaped cutter.

3. Transfer cookies to a perforated silicone mat and bake

at 150 °C / 302 °F for 10-15 minutes until golden brown.

4. Allow the baked cookies to cold down at room

temperature.

SUGAR ICING

Ingredients Total weight: ~ 316 g 100%

• Icing sugar 250 g 79%

• Egg whites 40 g 13%
• Lemon juice 7g 2%
• Glucose syrup 15 g 5%
• Red water-soluble colorant 2g <1%
• Green water-soluble 2g <1%
colorant

1. Place sifted icing sugar, egg whites, lemon juice

and glucose syrup in the bowl of a stand mixer. Mix
everything with a paddle attachment for 10 minutes,
until a smooth and glossy texture is obtained.

2. Divide the icing into three equal portions. Leave one

portion white and color the other two with green and
red colorants.

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 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

SUGAR ICING

3. Transfer the sugar icing to separate paper cornets and

apply it to the surface of the cookies. Let it dry at room
temperature for several hours.

4. Store the cookies at room temperature in a closed

container for up to 7 days.

SPICED CREAM CHEESE FROSTING

Ingredients Total weight: ~ 700 g 100%

• Butter 82% 100 g 14%

• Cream cheese 65% 520 g 74%
• Icing sugar 70 g 10%
• Spice mix 10 g 1%

1. Put the room temperature butter in the mixer bowl,

add sifted icing sugar. Whip the ingredients into a
smooth and fluffy mass using a whisk attachment.
Whip at low speed first, gradually increasing it to the
maximum.

2. Switch to a paddle attachment, lower the speed to 1-2

and gradually introduce cold cream cheese, softened
with a spatula. Whip until smooth.

3. Add the spice mix, and mix the frosting again at low
speed until smooth.

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 Gingerbread Cheesecake
for 1 cheesecake d=18 cm and h=6 cm

ASSEMBLY AND DECORATION

Ingredients

• Baked and chilled cheesecake

• Spiced cream cheese frosting
• Gingerbread cookies
• Leftover sugar icing
• Edible green glitter 10 g
• Edible red glitter 10 g

1. Apply 200 g of spiced cream cheese frosting to the top

of the cheesecake and smooth it with an offset spatula.

2. Transfer the frosting to a piping bag, fitted with a 7 mm

Closed Star tip, and pipe swirls along the edges of the
cheesecake.

3. Sprinkle the frosting swirls with red and green glitters,

then place gingerbread men between the swirls.

4. Place a star-shaped cookie in the center of the

cheesecake and use sugar icing to stick the other star-
shaped cookies to the sides of the cheesecake.

5. Store the cheesecake in the fridge for up to 72 hours.

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