This unique cheesecake is the essence of holiday flavors, an ideal choice for the Christmas Eve table. Its foundation is a crunchy, intensely spiced base made from gingerbread, which perfectly contrasts with the velvety, creamy cheese filling. We enriched it with melted white chocolate, which adds a subtle sweetness and depth, as well as aromatic zest from fresh oranges, introducing a refreshing citrus note. The whole is topped with a glossy dark chocolate glaze, which balances the sweetness and adds elegance to the dessert. The cheesecake is baked in a water bath, ensuring its perfectly smooth surface without cracks and an incredibly delicate, melt-in-your-mouth texture. This is a dessert that not only tastes amazing but also looks stunning, becoming a true decoration for the holiday gathering.
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Preheat the oven to 180°C (fan). Prepare a 24 cm round cake pan. Line the bottom of the pan with parchment paper, securing it with the rim. Do not grease the sides.
Place the gingerbread cookies in a food processor or a blender and blend them into a fine powder, resembling wet sand. If you don't have a food processor, put the cookies in a sturdy ziplock bag and crush them thoroughly with a rolling pin.
Melt the butter in a small saucepan over low heat. Be careful not to burn it. Pour the hot, liquid butter into a bowl with the crushed gingerbread and mix thoroughly with a spoon until all the crumbs are moist.
Transfer the gingerbread mixture to the prepared springform pan. Smooth it out and press it firmly to the bottom using the bottom of a glass or a spoon. Place it in the preheated oven for 10 minutes. After this time, remove it and set aside to cool.
In the meantime, lower the oven temperature to 150°C (fan). Prepare a water bath: boil about 1.5 liters of water in a kettle. Wrap the springform pan with the pre-baked base very tightly with two layers of aluminum foil from the outside, so that water does not get inside.
Break the white chocolate into small pieces. Place it in a heatproof bowl and melt it in a water bath (set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water). Stir until the chocolate is perfectly smooth. Remove from heat and let it cool slightly.
In a large mixing bowl, place the cheesecake curd, sugar, and potato starch. Using the mixing attachment (flat, not whisk), mix on the lowest speed just until the ingredients are combined, for about 1 minute. Do not aerate the mixture.
Without stopping the mixing on low speed, add one egg at a time. Only add the next egg when the previous one is completely incorporated into the mixture. Finally, pour in 100 ml of heavy cream, add the grated orange zest, and mix for a little longer.
Finally, pour the slightly cooled, liquid white chocolate into the cheese mixture. Mix on the lowest speed just until the ingredients combine into a uniform, smooth mass. Do not mix longer than necessary.
Pour the prepared cheese mixture onto the pre-baked gingerbread crust. Smooth the surface with a spatula. Place the springform pan into a larger, deeper baking tray. Carefully pour boiling water into the larger tray, so that it reaches halfway up the sides of the springform pan.
Place everything in an oven preheated to 150°C and bake for about 60-70 minutes. The cheesecake is ready when its edges are set and stable, and the center wobbles slightly like jelly when the pan is shaken.
After baking, turn off the oven and slightly open the door (you can place a wooden spoon in it). Leave the cheesecake in the cooling oven for at least 1 hour. Then, remove it from the oven and the water bath, take off the foil, and let it cool completely on the countertop (about 2-3 hours).
Place the completely cooled cheesecake in the refrigerator, preferably overnight (for at least 6-8 hours). During this time, the cheesecake will set and achieve the right consistency.
Prepare the glaze. In a small saucepan, heat 100 ml of heavy cream until almost boiling. Remove from heat. Chop the dark chocolate into small pieces, place in a bowl, and pour the hot cream over it. Let it sit for 2-3 minutes, then whisk until smooth and glossy ganache forms.
Pour the slightly cooled but still liquid ganache in the center of the chilled cheesecake. Gently tilt the pan to spread the glaze over the entire surface. Optionally, decorate the top with candied orange peel and small gingerbread cookies. Place in the refrigerator for 30 minutes to allow the glaze to set.
The tradition of baking gingerbread in Poland dates back to the 13th century, and the city famous for this craft is Toruń. The combination of their spicy flavor with delicate cottage cheese is a marriage of old Polish tradition with modern confectionery.
Serve the cheesecake well chilled. To achieve perfectly smooth slices, dip a long, sharp knife in boiling water and wipe it dry before each cut. It pairs wonderfully with a cup of aromatic coffee, orange tea, or a glass of mulled wine.
Store in the refrigerator, in a tightly sealed container or covered, to prevent absorbing odors. It tastes best within 3-4 days of preparation.
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