LMSS SPHINCTER vol.80 iss.2 Winter Issue | Page 10

6

Gingerbread

& Fudge Festive Cheesecake

Over the past year, as many of you may know, I have developed an unhealthy obsession with the art of cheesecake making. From ferrero rocher to kinder bueno – you name it I’ ve probably put it into a cheesecake. Many people have approached me and asked me how I go about making them – it is unbelievably easy. If you want to make a dessert; be it for a dinner party, a gift for a friend or just for yourself( no judgement here) – then this is super quick, doesn’ t need cooking AND looks insane.

As Christmas will soon be upon us, I would like to share with you all my gingerbread & fudge festive cheesecake recipe – turn up with this to your house Christmas meal and you’ ll be sure to be treated like you’ re the next Gordon Ramsay.

Anna Griffin

LMSS 3rd Year Rep

INGREDIENTS

-600g full fat cream cheese-100g icing sugar-300ml double cream-300g ginger biscuits-50g butter-2 tablespoons of Dulce de Leche( milk caramel spread)-1 teaspoon Ground ginger-½ teaspoon Allspice-½ teaspoon Cinnamon-½ teaspoon of Ground nutmeg

For the topping( optional)

-McVitie’ s Mini Gingerbread Men-Fudge-Dulce de Leche-Chocolate caramel waves-Whipped cream-Chocolate for grating-1 gingerbread man

METHOD 1. Crush the ginger biscuits. If you have a blender

then you’ re ballin’ but for those less fortunate just shove them in a bag and whack them with a rolling pin

2. Place the butter in a microwaveable container

and microwave it for 30 seconds. Give the butter a stir and place it in for another 30 seconds. If it has still not melted then repeat this until it has

3. Combine the butter and crushed biscuits 4. Place the buttery biscuit mixture in a cake tin

that has a removable base( saves destruction of the cheesecake when you come to remove it from the tin). And bob it in the fridge whilst you get on with prepping the cheesecake mix

5. To start the cheesecake mix combine the cream cheese and icing sugar in a large mixing bowl

6. Whip the double cream until it forms peaks and then fold it into the rest of the mixture

7. Add the allspice, cinnamon, ground ginger, ground nutmeg, Dulce de Leche and mix well

8. Get the base out of the fridge and spread the cheesecake mix on top before putting it back in the fridge for about 3 hours( 30 minutes if you can’ t wait that long)

9. Now … DECORATING TIME! The key to achieving the wow factor is all in the decoration. Decorating a cheesecake can take it from being a 3 to a solid 10. Decorate the cheesecake however you please but my special tips are …

• Get something big in the centre e. g. a normal-sized gingerbread man

• Decorate around the centerpiece and get every part of the cheesecake covered

• Make sure to use multiple decorations to entice the eye in and make the cheesecake pop. For this cheesecake I used mini gingerbread men, fudge cut into ½ cm sized cubes, chocolate waves crumbled into pieces, squirty cream, Dulce de Leche and grated milk chocolate

• If you want to save money use less decorations but make sure to still completely cover the top of the cheesecake to get the wow factor!

HAPPY BAKING

Sphincter magazine | volume 80 issue 2 | Winter 2016 edition