Although the festive season may conjure up ideas of roasted vegetables laden in gravy and baked treats fresh from the oven, the reality of Adelaide’s December sun leaves little room for days spent in a blistering hot kitchen. And while we may be dreaming of a white Christmas, the traditional flavours of gingerbread, fruit mince tarts and eggnog simply weren’t crafted with our summery festivities in mind.
This year, to help you enjoy the flavours of Christmas, we’ve combined classic gingerbread spices with an easy, breezy cheesecake recipe. The perfect balance of sugar and spice, our no bake gingerbread and white chocolate cheesecake is the ultimate addition to any dinner table this Christmas.
- 125g gingerbread biscuits
- ¼ cup almond meal
- 60g butter, melted
- 500g cream cheese, softened
- ½ cup caster sugar
- 200g white chocolate
- 1.5 tsp ground ginger
- 1.5 tsp ground cinnamon
- 1 tsp mixed spice
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- ½ cup thickened cream
- ½ tsp vanilla extract
- 100g white chocolate, shaved
1. Lightly grease and line the bottom of a 20cm spring form pan.
2. Process gingerbread biscuits in a food processor until they resemble fine breadcrumbs.
3. Add the almond meal and melted butter and process until combined.
4. Press crumbs into the base of the pan and refrigerate for 2 minutes.
5. Combine ground ginger, cinnamon, mixed spice, cloves and nutmeg in a small bowl. Set aside.
6. Melt white chocolate over a bain-marie, remove from heat and mix through spice mix until combined.
7. Use an electric mixer to beat softened cream cheese and sugar together until smooth.
8. Add the white chocolate mixture, vanilla extract and cream to the mixer and mix until well combined.
9. Spoon filling mixture over crumb base and level with a spatula.
10. Refrigerate for four hours or overnight.
11. Top with shaved white chocolate and serve.
Photography by Ben Neale.