Christmas Gingerbread Chocolate Cheesecake Recipe

Instructions

Make the cake sheet

1. Whisk the room temperature eggs with the brown sugar until light in color.
2. Whisk in the maple syrup, then whisk in the vegetable oil.
3. Mix in the ground cinnamon, ground ginger, baking powder, and baking soda.
4. Sift in the flour and almond meal and stir to combine.
5. Pour into an 18-centimeter oven pan and bake in a 180-degree oven for about 30 minutes.
6. Leave to cool completely before cutting into two 1.5 cm slices.

Make the milk chocolate cheesecake

7. Gently mix the room temperature cream cheese and fold in the melted milk chocolate.
8. Fold in the lightly whipped fresh cream.
9. Cut out a cake sheet with a 12 cm mousse mold and crumble the milk chocolate cheesecake batter into it.
10. Flatten and set in the freezer for about 1 hour.

Make a white chocolate cheesecake

11. Soak powdered gelatin in water for 10 minutes.
12. Gently mix the room temperature cream cheese with the sugar and vanilla extract.
13. Add the melted white chocolate and mix.
14. Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then fold in.
15. Add the 50% whipped cream and mix until evenly distributed.
16. Crumble the gingerbread cookies and mix them in.
17. Cut out a cake sheet with a 15 cm mold and fill it with about 2/5 of the cheesecake batter.
18. Spatula the sides with batter and place the milk chocolate cheesecake from the freezer upside down.
19. Fill with the remaining cheesecake batter, using a piping bag to carefully squeeze and flatten the filling.
20. Chill in the refrigerator for 3 hours to set, then pipe and decorate.