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NY Cheesecake with gingerbread cookies
NY Cheesecake with gingerbread cookies
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2 Reviews.
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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:
Button Bottom
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100 gr Gingerbread cookies
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100 gr Graham biscuits
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125 gr Butter

Button Filling
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400 gr Cream cheese
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400 ml Sweet condensed milk
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3 Eggs
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1 tablespoon Citron juice

Oven temperature:
180 degrees Celsius
Instructions:
Button Bottom
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Start the oven with electrical heat at 180 degrees Celsius.
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Put the gingerbread cookies and the graham biscuits in a food blender and smash them into small crumbles.
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Melt the butter and mix it together with the cookie crumbles.
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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.
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Place the baking form in the middle of the oven for ten minutes.
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During the time the bottom is in the oven continue with the filling.

Button Filling
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Pour the cream Cheese in a bowl and stir it soft with an electrical mixer.
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Pour the condensed milk, eggs and the citron juice in the bowl and stir gently while adding the ingredients.
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Take out the cake bottom from the oven and pour in the filling.
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Lower the heat on the oven to 160 degrees Celsius, and place the cake in the middle of the oven for another forty minutes.
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Take out the cheesecake from the oven and let it rest one day before serving it.

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