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

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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