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This is a different version of the classical New York cheesecake. The bottom is made with gingerbread cookies which gives the cake a twist. If you put the cake in the fridge during a night it will be very creamy and easier to serve it. If you make vanilla whip cream and serve it together with the cheesecake, it will be a delicious touch to this tasteful cake .
Ingredient List for 10 servings:
Bottom
100
gr
Gingerbread cookies
100
gr
Graham biscuits
125
gr
Butter
Filling
400
gr
Cream cheese
400
ml
Sweet condensed milk
3
Eggs
1
tablespoon
Citron juice
Oven temperature:
180 degrees Celsius
Instructions:
Bottom
Start the oven with electrical heat at 180 degrees Celsius.
Put the gingerbread cookies and the graham biscuits in a food blender and smash them into small crumbles.
Melt the butter and mix it together with the cookie crumbles.
Pour the mixture in a baking form with removable edges. Press the cookies like a pie bottom and press the cookies half up the edges.
Place the baking form in the middle of the oven for ten minutes.
During the time the bottom is in the oven continue with the filling.
Filling
Pour the cream Cheese in a bowl and stir it soft with an electrical mixer.
Pour the condensed milk, eggs and the citron juice in the bowl and stir gently while adding the ingredients.
Take out the cake bottom from the oven and pour in the filling.
Lower the heat on the oven to 160 degrees Celsius, and place the cake in the middle of the oven for another forty minutes.
Take out the cheesecake from the oven and let it rest one day before serving it.
A selection of recipes from the same country.
This recipe is from
United States
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MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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