Gingerbread cheesecake slice
Loaded with delicious spice, this gingerbread cheesecake slice is the perfect sweet treat to whip up this festive season.
Note: + Cooling & 2 hours chilling time
- 125g butter, softened
- 1/2 cup (110g) brown sugar
- 2/3 cup (160ml) golden syrup
- 2 cups (300g) plain flour
- 1/2 cup (75g) self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cinnamon
- 500g cream cheese
- 397g can sweetened condensed milk
- 1 Coles Australian Free Range Egg
- 1 tsp vanilla extract
- Icing sugar, to dust
Use an electric mixer to beat the butter, sugar and golden syrup in a bowl until pale and creamy. Add the combined flour, bicarbonate of soda, ginger, nutmeg and cinnamon, in 2 batches, beating on low speed until just combined. Turn the dough onto a lightly floured surface and gently knead until smooth.
Preheat oven to 180°C. Grease a 20cm x 30cm (base measurement) lamington pan and line base and 2 long sides with baking paper, allowing sides to overhang. Line a baking tray with baking paper. Reserve one-third of the dough. Press the remaining dough over the base of the prepared pan. Roll out the reserved dough on a lightly floured surface to a 3mm-thick disc. Cut star shapes from dough and place on the lined tray. Bake slice base and biscuits, swapping pan and tray halfway through cooking, for 15 mins or until golden. Set the slice base and biscuits on the tray aside to cool completely. Reduce oven to 150°C.
Use a clean electric mixer to beat the cream cheese, condensed milk, egg and vanilla in a bowl until smooth. Pour over base in the pan. Bake for 25-30 mins or until set. Set aside to cool slightly before transferring to the fridge for 2 hours to chill.
Top the cheesecake with gingerbread stars. Dust with icing sugar to serve.
Let it cool: A sudden drop in temperature can cause the cheesecake layer to crack. Cool it in the oven after baking, before transferring to the fridge to chill.