Gluten free gingerbread cheese cake
Gluten free gingerbread cheese cake
Cooking time
8
minutesIngredients
a good tennis ball-sized amount of gingerbread dough
- Stuffing
200 g gingerbread flavoured cream cheese
4 dl whipping cream
0,5 dl icing sugar
2 gelatin leaves
1 dl gingerbread crumbs
- Decoration
decorated gingerbreads
Preparation
- Stretch a sheet of baking paper on the bottom of the loose pan and grease the edges.
- Roll out the gingerbread dough into a disk and transfer to the baking pan. It doesn't matter if the dough falls apart, as the edges will be assembled from the pieces anyway. Press the dough around the edges, the edges don't have to be flat!
- Bake at 200 degrees for 8-10min. Be careful not to burn the edges! Leave the base to cool while you prepare the filling.
- Whip the cream and add the cream cheese and sugar. Mix until smooth
- Soak the gelatine leaves in cold water according to the instructions and mix with a small amount of hot water (about 1 tablespoon or according to the instructions).
- Drain the gelatine leaves into the foam in a thin stream, stirring constantly.
- Stir in the gingerbread crumbs and pour over the cooled base.
- Refrigerate for at least 4 hours.
- Remove from the pan and decorate with gingerbreads, gingerbread crumbs and some icing sugar.
This is a good cheesecake, even if you don't really care about gingerbread, this cheesecake is good 😃