Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey there, dessert lovers!
Are you in the mood for something special? I’ve got the perfect treat for you!
Today, I’m excited to share my gingerbread latte cheesecake recipe.
It’s creamy, festive, and has that warm, spicy kick we all love.
Trust me, this dessert is a showstopper!
Grab your apron, and let’s dive into this deliciousness!
Suggestions for Ingredient Substitution
Ginger biscuits can be replaced with graham crackers mixed with ground ginger for a similar flavor profile. Use 1 teaspoon of ground ginger per 100g of graham crackers to maintain the spicy taste. This substitution allows for more control over the ginger intensity and can accommodate gluten-free options if needed.
Full-fat cream cheese can be substituted with a combination of Greek yogurt and ricotta cheese for a lighter version. Use equal parts Greek yogurt and ricotta, maintaining the creamy texture while reducing fat content. This alternative also provides additional protein and probiotics.
Sour cream can be replaced with plain Greek yogurt or coconut cream for those seeking a dairy-free option. Greek yogurt offers a similar tangy flavor and creamy texture, while coconut cream provides a subtle sweetness that complements the ginger and coffee flavors. Use the same amount as called for in the recipe, adjusting if needed for consistency.
Preparation Time | 20-30 minutes |
Cooking Time | 60-75 minutes |
Total Time | 80-105 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 50-60 g
- Fat: 250-280 g
- Carbohydrates: 300-350 g
Ingredients
- 190g ginger biscuits (spiced wafers)
- 70g melted unsalted butter
- 800g full-fat cream cheese
- 150ml sour cream
- 4 medium-sized eggs
- 1 teaspoon vanilla essence
- 1 heaped tablespoon instant coffee granules (or 2)
- 1 tablespoon hot water (or 2)
- 1 tablespoon coffee liqueur (or 2 tablespoons of coffee powder)
- 40g chopped crystallized ginger (or 1 tablespoon ginger jam)
- Cocoa powder, to dust
Step 1: Prepare the Oven and Tin
Preheat your oven to Gas mark 2/150°C/300°F.
Line the bottom of a springclip tin with greaseproof paper to prevent sticking.
Step 2: Make the Biscuit Base
In a food processor, crush the ginger biscuits until they become fine crumbs.
If a food processor isn’t available, place the biscuits in a sealed plastic bag and crush them with a rolling pin.
In a mixing bowl, combine the biscuit crumbs with melted butter, stirring until thoroughly mixed.
Press this mixture firmly into the bottom of the prepared springclip tin using the back of a spoon.
Bake the base in the preheated oven for 10 minutes, then set it aside to cool while you prepare the filling.
Step 3: Prepare the Cheesecake Filling
In a food processor, combine the soft cheese, sour cream, sugar, vanilla extract, and eggs.
Blend until smooth.
If you don’t have a processor, an electric whisk or normal whisk will also work well.
Set aside about 200ml of this mixture for later use.
Step 4: Incorporate Coffee and Ginger
In a separate small bowl, dissolve the coffee powder in boiling water.
If desired, add coffee liquor for additional flavor.
Pour this coffee mixture into the remaining cheesecake filling and mix well.
Fold in the chopped ginger or ginger marmalade, ensuring it is evenly distributed throughout the batter.
Step 5: Assemble and Bake the Cheesecake
Place the springclip tin on a baking sheet to catch any possible drips.
Pour the coffee and ginger filling into the tin over the cooled biscuit base.
Spread evenly with a spatula to ensure a smooth top layer.
Tip:
Make sure to follow the remaining steps for a perfectly baked cheesecake, adjusting baking times and temperatures as needed based on the specific recipe’s requirements for the remaining filling and any garnish that might be included.