Christmas Gingerbread Chocolate Cheesecake Recipe

Cooking Tree will show you how to make a homemade version of this delectable recipe for Christmas Gingerbread Chocolate Cheesecake.

I made the cake around the cute gingerbread cookies~.
I added cinnamon powder and ginger powder to the cake sheet to give it a deep flavor.

I also added white chocolate and cookies to the cheesecake.
I think they look really cute holding hands and surrounding the cake.

The middle layer has milk chocolate and a cake sheet, so the color is pretty and the flavor and texture are great^^.

Enjoy watching~♬~

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Christmas Gingerbread Chocolate Cheesecake

Ingredients

Cake sheet

  • 2 Eggs
  • 90g Dark brown sugar
  • 20g Maple syrup
  • 70g Vegetable oil
  • 3g Cinnamon powder
  • 3g Ginger powder
  • 2g Baking powder
  • 2g Baking soda
  • 120g Cake flour
  • 30g Almond powder

Chocolate cheesecake

  • 60g Cream cheese
  • 60g Milk couverture chocolate
  • 50g Whipping cream

Cheesecake

  • 4g Gelatin + 20g Water
  • 300g Cream cheese
  • 35g Sugar
  • 60g White couverture chocolate
  • 3g Vanilla extract
  • 180g Whipping cream
  • Crushed gingerbread cookies

  • 70g Whipped cream (+7g sugar)
  • Gingerbread cookies (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

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

Make a white chocolate cheesecake

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

Notes

- Mold size : 15cm x 8cm

Tag us on Instagram at @Cooking Tree.

Recipe video

Thank you for watching~β™₯


Enjoy


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