Gingerbread Cheesecake

This combines the flavourings of gingerbread with cheesecake…yummy!  I decorated the top with lemon flavoured cream which went well together.   Then again I do like cream over my baked cheesecakes…

INGREDIENTS

750g cream cheese

1/2 tspn vanilla extract

4 eggs

1/2 cup erthyritol

1/4 cup molasses

4 tblspn butter

2 tspn ground ginger

1 tspn ground cinnamon

1/4 tspn grated nutmeg

1/8 tspn ground cloves

1/4 tspn salt

1 tspn baking soda

BASE

100g ground almonds

15g butter

1 tspn ground ginger

METHOD

• Preheat the oven to 220C/425F degrees.
• Mix the almonds, butter and ginger together to make a dough.  Press it into a base of a 20cm spring release tin and bake for 10-15 minutes until set and crisp.  Remove and reduce the heat to 180C/350F degrees.
• In a saucepan heat the molasses over a low heat until bubbles appear around the sides.
• Remove from the heat and add the butter, 1 tablespoon at a time until blended.  Add the spices and salt and leave to cool.
• In a food processor, blend the cream cheese until light and smooth.  Then add in the vanilla extract.
• Add two of the eggs, one at a time and gradually add the erthyritol.
• Beat the remaining two eggs into the molasses batter and blend well.  All the baking soda and stir.
• Pour the molasses mixture into the cream cheese mixture and gently blend.
• Pour the mixture onto the almond base and bake in the oven for 50 minutes.  Let cool to room temperature.
• Remove the sides of the springform pan, cover and refrigerate.
• I topped mine with some lemon cream, but topping is optional and up to you.
• Eat and enjoy!