Gingerbread cheesecake
Did you find forgotten gingerbread houses from last Christmas at home? Do not throw them away under any circumstances, enjoy them in Gingerbread Cheesecake.
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Cookie dough
- 250 g honeydew
- 110 g of melted butter
- 2 tablespoons of milk
Filling
- 200 ml of milk
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 500 g soft cottage cheese
- 2 bags Liana cinnamon sugar
- 75-100 g honey or powdered sugar
- 15 g Liana food gelatin
- 100 ml of milk
- crushed honeydew
Next we need
- the remaining honeysuckle
- Grind honeydew and mix with melted butter and milk. Press onto the bottom and sides of a cake pan lined with baking paper. Bake at 150°C for approximately 10 minutes.
- Let the gelatin swell in 100 ml of milk for about 10 minutes.
- Whip the whipped cream in milk, add cottage cheese, cinnamon sugar, honey and beat.
- Dissolve the swollen gelatin in the microwave for about 30 seconds or over steam. Immediately beat the filling with a mixer at high speed. Finally, we add crushed honeydew.
- Pour the filling onto the cookie dough, smooth it out and put it in the fridge overnight to harden.
- Decorate with the remaining gingerbread.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Cookie dough
- 250 g honeydew
- 110 g of melted butter
- 2 tablespoons of milk
Filling
- 200 ml of milk
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 500 g soft cottage cheese
- 2 bags Liana cinnamon sugar
- 75-100 g honey or powdered sugar
- 15 g Liana food gelatin
- 100 ml of milk
- crushed honeydew
Next we need
- the remaining honeysuckle
Products to recipe
