A delightful combination of cheesecake and gingerbread flavors, this cake is a breeze to make and offers the best of both worlds!
Ingredients
Chocolate Shortcrust Pastry
- Egg: 1
- Sugar: 75 g
- Vanilla sugar: 1 packet
- Cocoa powder: 15 g
- Margarine: 150 g
- Wheat flour (type 650): 200 g
- Gingerbread spice mix: 15 g
Gingerbread Base
- Eggs: 4
- Brown sugar: 40 g
- Vanilla sugar: 1 packet
- Dark chocolate: 140 g
- Margarine: 180 g
- Cake flour: 125 g
- Potato starch: 20 g
- Honey: 100 g
- Baking powder: 10 g
- Gingerbread spice mix: 5 g
Cheesecake Filling
- Eggs: 4
- Vanilla pudding powder: 40 g
- Sugar: 75 g
- Vanilla sugar: 1 packet
- Margarine: 50 g
- Powdered sugar: 1 tablespoon
- 30% cream: 200 g
- Grated cheesecake curd: 1 kg
Preparation
Preparing the Chocolate Shortcrust Pastry
- Sift the flour and cocoa powder, then add the gingerbread spice mix, sugar, vanilla sugar, and margarine. Mix well. While mixing, add the egg yolk. Once the dough comes together, shape it into a log, wrap it in plastic wrap, and place it in the freezer for 40-50 minutes.
Preparing the Gingerbread Base
- In a saucepan over low heat, melt the margarine, chocolate, and honey. Add the gingerbread spice mix. Stir and heat the mixture thoroughly (to 60-70°C), but do not let it boil. Remove from heat and let it cool to 30-35°C.
- In a separate bowl, beat the eggs with brown sugar and vanilla sugar until fluffy. Sift the flour, potato starch, and baking powder, then combine with the beaten eggs and the cooled chocolate mixture. Pour the batter into a greased and floured baking pan (24 x 34 cm). Bake at 160°C (convection) for 18-20 minutes. Once baked, let the crust cool. Trim the top layer with a knife and grate it using a coarse grater (this will be used as topping for the cheesecake filling).
Preparing the Cheesecake Filling
- Mix the grated cheesecake curd, sugar, margarine, vanilla sugar, and vanilla pudding powder. While continuously mixing, slowly pour in the cream in a thin stream, and add the eggs one by one. Mix until smooth and creamy. Spread the filling over the gingerbread base. Remove the chocolate shortcrust pastry from the freezer and grate it on top of the cheesecake filling. Combine the remaining grated chocolate shortcrust pastry with the crumbs from the gingerbread base, mix well, and sprinkle over the top of the cheesecake.
Baking
- Bake the cheesecake at 180°C (without convection) for about 50 minutes. Allow the cheesecake to cool slightly in the oven with the door slightly ajar for 20-25 minutes. Once cooled, dust the cheesecake with powdered sugar. Enjoy!
