Baking · Finnish
Piparijuustokakku
At Christmas, cheesecake tastes of gingerbread, spices, and vanilla. A crunchy gingerbread crumb layer is a pleasant surprise inside the cake. Decorate the surface tiramisu-style, with a generous layer of cinnamon-cocoa powder.
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Crush the gingerbread cookies. Combine with the melted butter.
- 2
Line the bottom of a springform pan (ø 20 cm) by clamping baking paper between the bottom and the rim.
- 3
Press about 2/3 of the gingerbread mixture onto the bottom of the pan. The rest will be used for the filling.
- 4
Soak the gelatin sheets in plenty of cold water to soften.
- 5
Heat about half of the cream and the spices in a small saucepan. Let simmer gently for 8 min.
- 6
Remove the saucepan from the heat. Remove the cinnamon stick and cloves.
- 7
Melt the cream cheese into the hot cream. Heat just enough to bring the mixture to a boil. Remove the saucepan from the heat, add the gelatin sheets, and stir until smooth.
- 8
Stir in the quark.
- 9
Whip the remaining cream with the sugar. Fold the cream cheese-quark mixture into the whipped cream.
- 10
Pour a generous half of the cheesecake batter into the pan. Sprinkle the remaining gingerbread crumbs on top, leaving the edges (about 2 cm) free.
- 11
Pour the rest of the cheesecake batter into the pan, starting from the edges and moving towards the center. Smooth the surface.
- 12
Set in the refrigerator for 3 to 4 hours or overnight.
- 13
Run a knife around the edge of the pan to loosen the cake. Place thick-edged gingerbread cookie cutters on the surface and sift the cinnamon-flavored cocoa powder over them. Carefully remove the cutters. Transfer to a serving platter.