Gingerbread Cotswolds Cream Cheesecake
If you’re looking for a stunning dessert that captures the magic of Christmas, this Gingerbread Cream Liqueur Cheesecake is the perfect recipe! The no-bake cheesecake is flavoured with a generous measure of Cotswolds Cream Liqueur for a wonderfully silky texture and a warm and boozy kick. It sits on a buttery, gingerbread biscuit base offering a welcome crunch in every bite. It's decorated with white chocolate snow, gingerbread biscuits and frosted rosemary trees, to create a wow-factor dessert that's sure to bring smiles all around.
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Ingredients
For the ginger biscuit base:
- 300 grams Gingersnap or gingerbread biscuits
- 120 grams Unsalted butter
For the Cotswolds Cream Liqueur cheesecake:
- 600 grams Full-fat cream cheese I use Philadelphia Original Cream Cheese
- 150 grams Icing sugar
- 150-200 millilitres (depending on your preference) Cotswolds Cream Liqueur Our gift to you… use code: JESSIEBAKES15 to get 15% off your Cream Liqueur on the Cotswolds Distillery's Website (until 11am on 31st January 2025).
- 300 millilitres Double cream
For the decoration:
- 50 grams White chocolate grated
- Gingerbread men/mini houses/trees either shop-bought or you can make your own using my easy gingerbread recipe
- Frosted rosemary trees find out how to make them in this recipe post
Instructions
Start by making the ginger biscuit base:
- Line the base of a deep 8inch springform tin with baking paper.
- Measure the butter into a glass bowl and microwave for 30-60 seconds or until melted. Stir and set aside to cool.300 grams Gingersnap or gingerbread biscuits, 120 grams Unsalted butter
- Blitz the ginger biscuits in a blender or food processor (or bash with a rolling pin) into fine crumbs. Pour into the melted butter and mix to combine.
- Press the biscuit mixture into the base of the tin. It should be firm and compact. Pop in the freezer to chill.
Make the Cotswolds Cream Liqueur cheesecake:
- Using an electric mixer, whisk the cream cheese, icing sugar and Cotswolds Cream Liqueur in a large mixing bowl until smooth and combined.600 grams Full-fat cream cheese, 150 grams Icing sugar, 150-200 millilitres (depending on your preference) Cotswolds Cream Liqueur
- In a separate bowl, whisk the double cream until it reaches thick stiff peaks (this will take about 4-5 minutes). Fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.300 millilitres Double cream
- Spread the cheesecake mixture over the biscuit base and smooth out the top. Cover with clingfilm and place in the fridge for at least 4 hours or overnight for best results.
Decorate just before serving:
- Carefully release the cheesecake from the baking tin and peel off the baking paper on the bottom. Place on a festive serving plate or cake stand and run an icing spatula or spoon around the outside of the cheesecake layer to neaten it up.
- Sprinkle the grated white chocolate all over the top of the cheesecake and arrange the gingerbread decorations on top. Serve and enjoy!50 grams White chocolate, Gingerbread men/mini houses/trees, Frosted rosemary trees
Video
Notes
Your Gingerbread Cream Liqueur Cheesecake can be stored in the fridge for 1-2 days, making it an excellent make-ahead dessert for your Christmas feasts.