Gingerbread Nutella® Cheesecake
Category: Desserts
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 50g |
| Almond flour | 50g |
| Butter | 50g |
| Brown sugar | 50g |
| Salt | 5g |
| Ground cinnamon | To taste |
| Ground ginger | To taste |
| Nutmeg | To taste |
| Robiola cheese | 280g |
| Heavy cream | 170g |
| Acacia honey | 30g |
| Gelatin sheets | 8g |
| Nutella® | 60g |
| Red currants | To taste |
| White currants | To taste |
Instructions:
For the Crumble:
- Prepare the Crumble: Begin by preparing the gingerbread crumble. In a bowl, combine all-purpose flour, cold cubed butter, cinnamon, ground ginger, and nutmeg. Work the mixture with your hands until it forms a crumbly texture.
- Assemble the Bases: Place four 8 cm pastry rings on a baking sheet lined with parchment paper. Line the inside of each ring with a strip of parchment paper.
- Add the Crumble: Distribute the crumble mixture inside the pastry rings, pressing it down gently to form an even layer. Scatter any remaining crumble on another parchment-lined baking tray.
- Bake: Bake the crumble bases and extra crumble in a preheated fan oven at 190°C (375°F) for 12-15 minutes, or until golden and crisp. Once baked, remove from the oven and allow them to cool.
For the Cream:
- Prepare the Gelatin: Start by soaking the gelatin sheets in cold water.
- Make the Cream: In a mixing bowl, combine the robiola cheese with 150g of heavy cream. Use electric beaters to whip the mixture until smooth and thick.
- Dissolve the Gelatin: In a small saucepan, heat the remaining 20g of cream with the soaked gelatin. Stir quickly with a whisk until the gelatin has fully dissolved.
- Combine: Add the gelatin mixture to the cheese and cream blend, whisking well to ensure it’s evenly incorporated.
- Fill the Rings: Spoon the cream mixture into the prepared pastry rings, smoothing the top.
Final Assembly:
- Chill: Allow the cheesecakes to cool completely and set in the fridge for at least 2-3 hours or until firm.
- Add the Nutella®: Once the cheesecakes are set, remove them from the rings. Transfer 60g of Nutella® into a piping bag and pipe a spiral of Nutella® over the top of each cheesecake.
- Garnish: Decorate with fresh red and white currants, and sprinkle a few crumbs from the baked crumble over the top for added texture.
Enjoy:
These delightful gingerbread Nutella® cheesecakes are now ready to be enjoyed, offering a perfect blend of spiced flavors and creamy indulgence. Serve them as a special treat for any occasion, or just because you deserve something sweet!
