Sweet Treats Spiced Gingerbread & Caramel No-Bake Cheesecake
spiced ginger caramel cheesecake 720x720

Spiced Gingerbread & Caramel No-Bake Cheesecake

0 minutes

Velvety caramel and fragrant ginger intertwine in a cheesecake that’s smooth but rich and quietly indulgent.

Serves: 10-12

Prep time: 35 minutes + chilling

 

Ingredients

350g Barker's Professional Classic Crème Caramel (Topping)
Icing Sugar, to dust
110g Barker's Professional Fruit Mince (Topping)
10 Small Sprigs Rosemary
10 Mini Gingerbread People
1/2 tsp Vanilla Extract (Topping)
50g Icing Sugar (Topping)
75g Mascarpone (Topping)
150ml Cream (Topping)
400g Crunchy Ginger Biscuits (Base)
150g Barker's Professional Fruit Mince (Filling)
1 tsp Ground Ginger (Filling)
1 tsp Ground Cinnamon (Filling)
375ml Cream (Filling)
375g White Chocolate, melted and cooled slightly (Filled)
750g Cream Cheese, room temperature (Filling)
120g Melted Butter (Base)

Method

Grease a 23cm springform tin (at least 6cm deep) and line the base with baking paper.

Base

  1. Crush biscuits to fine crumbs. Combine with melted butter and press evenly into the base of the prepared tin. Refrigerate while you make the filling.

Filling

  1. Beat cream cheese until smooth. Add one third of the melted chocolate and mix in. Beat in remaining chocolate. Add cream, cinnamon and ginger and whip until soft peaks form.
  2. Pour half the mixture onto the biscuit base. Dollop Barker's Professional Fruit Mince over the top, then add remaining mixture. Use a flat-bladed knife to gentle swirl in. Smooth the top.
  3. Refrigerate for at least 6 house, ideally overnight.

Topping

  1. Place Barker's Professional Classic Crème Caramel in a water bath to gently heat to an easy spreading consistency.
  2. Run the edges of a thin butter knife around the sides of the cheesecake. Transfer from the tin to a serving plate.
  3. Using an offset spatula, spread Barker's Professional Classic Crème Caramel over the top of the cheesecake. Refrigerate while you prepare the cream.
  4. Whip cream, mascarpone, icing sugar and vanilla together until soft peaks form. Transfer to a piping bag fitted with a large open star piping tip.
  5. Pipe swirls of cream around the top of the cheesecake. Add dollops of Barker's Professional Fruit Mince between the cream, then decorate with mini gingerbread people and sprigs of rosemary. Dust with icing sugar.

 

TIPS

Cheesecake needs to be kept refrigerated. Keeps well for 3 days

Enjoy!