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~β¬~
Follow along with the π recipes belowππΎππΎ
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
- Whisk the room temperature eggs with the brown sugar until light in color.
- Whisk in the maple syrup, then whisk in the vegetable oil.
- Mix in the ground cinnamon, ground ginger, baking powder, and baking soda.
- Sift in the flour and almond meal and stir to combine.
- Pour into an 18-centimeter oven pan and bake in a 180-degree oven for about 30 minutes.
- Leave to cool completely before cutting into two 1.5 cm slices.
Make the milk chocolate cheesecake
- Gently mix the room temperature cream cheese and fold in the melted milk chocolate.
- Fold in the lightly whipped fresh cream.
- Cut out a cake sheet with a 12 cm mousse mold and crumble the milk chocolate cheesecake batter into it.
- Flatten and set in the freezer for about 1 hour.
Make a white chocolate cheesecake
- Soak powdered gelatin in water for 10 minutes.
- Gently mix the room temperature cream cheese with the sugar and vanilla extract.
- Add the melted white chocolate and mix.
- Heat the soaked gelatin in the microwave for 15 seconds to dissolve, then fold in.
- Add the 50% whipped cream and mix until evenly distributed.
- Crumble the gingerbread cookies and mix them in.
- Cut out a cake sheet with a 15 cm mold and fill it with about 2/5 of the cheesecake batter.
- Spatula the sides with batter and place the milk chocolate cheesecake from the freezer upside down.
- Fill with the remaining cheesecake batter, using a piping bag to carefully squeeze and flatten the filling.
- Chill in the refrigerator for 3 hours to set, then pipe and decorate.
Notes
- Mold size : 15cm x 8cm
Recipe video
Thank you for watching~β₯
Enjoy