Gingerbread cheesecake

INGREDIENTS 

Base: 

150g gingerbreads 

50g melted butter 

Filling: 

4 gelatines 

3,3dl whipped cream 

1 cinnamon stick 

5 carnations 

¼ tbsp ground ginger 

200g cream cheese 

200g flavored curd 

½ sugar 

DIRECTIONS 

• Chop gingerbreads. Mix with melted butter 
• Put a baking paper between base and border in a springform pan 
• Press 2/3 of gingerbread mix to pans base 

Filling: 

• Put gelatines to cold water 
• Heat half of the whipped cream and flavours in a little pot. Let it boil 8 minutes. 
• Lift pot from stove. Remove cinnamon stick and carnations 
• Melt cream cheese to whipped cream. Heat it until it boils a little bit. Lift pot from stove, add gelatines and mix until its flat. 

• Add curd and mix. 
• Froth rest of cream and sugar. Mix cream cheese-curd mixture to foam. 
• Pour batter to pan.  
• Coagulate in fridge 3-4 hours or to next day. 
• Release cake from pans border using a knife. Ornament as you like. 

Ready to enjoy 🙂