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Christmas Cheesecake with Gingerbread Crust and Cranberries - photo 1
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Christmas Cheesecake with Gingerbread Crust and Cranberries

Wegetariańskie Desserts Cakes and Bakes Christmas Eve Dinner 150 min Medium 4 wyświetleń ~51.04 PLN - (0)
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Description

This cheesecake is the essence of the holidays captured in the form of an elegant dessert. Its base is a crunchy and intensely spiced crust made from crushed gingerbread, which perfectly contrasts with the velvety, creamy, and rich cheese filling. A delicate hint of orange in the cheesecake adds freshness and a festive aroma. The whole is topped with a bold, ruby sauce made from sour cranberries, which cuts through the sweetness and introduces a refreshing note. The cheesecake looks exceptionally impressive, especially when decorated with 'frosted' sprigs of rosemary and fresh cranberries, creating a miniature Advent wreath on its surface. It is a dessert that not only delights with its flavor but also serves as a beautiful decoration on the Christmas table. Perfect to serve after a festive dinner, accompanied by aromatic coffee or winter tea.

Składniki (14)

Servings:
12
  • Gingerbread cookies (e.g. Katarzynki) 250 g
  • Masło 82% 100 g
  • Triple-ground cheesecake curd 1000 g
  • Cukier drobny do wypieków 13.3 łyżek
  • 36% heavy cream 200 ml
  • Farm eggs (size L) 4 szt.
  • Potato flour 30 g
  • Vanilla extract 15 g
  • Grated orange zest 2 szt.
  • Fresh or frozen cranberries 300 g
  • Freshly squeezed orange juice 100 ml
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Gałązki świeżego rozmarynu 15 g
  • Białko jaja 0.5 szt.
💰 Szacowany koszt dania: ~51.04 PLN (4.25 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Gingerbread base

1

Preheat the oven to 180°C (fan). Line the bottom of a 24 cm springform pan with parchment paper, securing the ring on the paper. Do not grease the sides of the pan. Place the gingerbread cookies in a food processor or kitchen robot and blend them into fine crumbs. If you don't have a food processor, put the cookies in a sturdy ziplock bag, seal it, and crush them thoroughly using a rolling pin.

Ingredients: Gingerbread cookies (e.g. Katarzynki)
Use a springform pan with a diameter of 24 cm. This is the standard size for cheesecakes. The ungreased sides of the pan will allow the cheese mixture to 'climb' up, which will prevent the center from sinking.
2

In a small saucepan, melt the butter over low heat and let it cool slightly. Crumble the gingerbread into a bowl, add the ground cinnamon, and mix. Then pour in the melted butter and stir thoroughly with a spoon until all the crumbs are moist and the mixture resembles wet sand.

Ingredients: Masło 82%, Ground cinnamon, Gingerbread cookies (e.g. Katarzynki)
Make sure the butter is not hot, just warm. Stir until there are no dry crumbs visible. The consistency is correct when the mixture pressed in your hand sticks together in a ball.
3

Transfer the gingerbread mixture to the prepared springform pan. Evenly spread it across the bottom and PRESS DOWN VERY FIRMLY, using the bottom of a glass or a small jar for this. It is important that the base is compact and does not crumble when cutting. Place the base in the preheated oven and bake for 10 minutes. After this time, remove the pan and set it aside to cool completely. Reduce the oven temperature to 150°C (fan).

The exact pressing of the base is crucial! Use a glass with a flat bottom to evenly press the mixture across the entire surface. The base must cool completely before pouring the cheese mixture on top.

Cheese mixture

4

Prepare all the ingredients for the cheese filling. It is ABSOLUTELY CRUCIAL that the cottage cheese, eggs, and cream are at room temperature. Take them out of the fridge at least 2 hours before you start working. In a large mixing bowl, place the cheesecake cottage cheese and sugar.

Ingredients: Triple-ground cheesecake curd, Cukier drobny do wypieków, 36% heavy cream, Farm eggs (size L)
Cold ingredients combined with fat can create lumps in the mixture and also increase the risk of the cheesecake cracking. Do not skip this step! This is the most important rule for the perfect cheesecake.
5

Using the whisk attachment, mix the cottage cheese with the sugar on the lowest speed of the mixer, just until the ingredients are combined and the mixture is smooth (about 1-2 minutes). Scrape the mixture from the sides of the bowl using a silicone spatula. Then, still mixing on low speed, add one egg at a time, taking about a 30-second break after each added egg.

Ingredients: Triple-ground cheesecake curd, Cukier drobny do wypieków, Farm eggs (size L)
Do not whip the cheese mixture! Mixing at high speed introduces air bubbles into the mixture, which expand during baking and cause the cheesecake to crack. Mix briefly and at low speed.
6

After adding all the eggs, add the sifted potato flour, vanilla extract, freshly grated orange zest, and heavy cream. Blend everything again on the lowest speed, just until the ingredients combine into a uniform, smooth mixture. Do not mix longer than necessary. The finished mixture should be fluid and velvety.

Ingredients: Potato flour, Vanilla extract, Grated orange zest, 36% heavy cream
Sifting the potato starch will prevent lumps from forming. Remember: the shorter you mix, the lower the risk of the cheesecake cracking. Use a silicone spatula to ensure there are no unmixed ingredients at the bottom of the bowl.

Baking in a water bath

7

Prepare a water bath. Wrap the cooled springform pan very tightly with two layers of aluminum foil, reaching all the way up to the top of the rim. This will protect the cheesecake from water getting inside. Boil about 1.5 liters of water in a kettle. Pour the cheese mixture onto the prepared gingerbread base. Smooth the surface with a spatula.

Wrap the mold really tightly using large sheets of foil. Any leak will cause the bottom to soak up water and become inedible. This is the most important technical step in this recipe.
8

Carefully place the wrapped springform pan into a larger, deep baking dish or roasting pan. Place the whole setup in the oven preheated to 150°C. Now that the dish is in the oven, carefully pour boiling water into the larger dish so that it reaches halfway up the sides of the springform pan. Close the oven door and bake the cheesecake for about 60-70 minutes.

Pouring boiling water into a pan already placed in the oven is safer and prevents spilling hot water. The water bath provides a moist environment in the oven, ensuring that the cheesecake bakes evenly and is perfectly creamy.
9

After 60 minutes, gently move the pan. The cheesecake is ready when its edges are set and stable, while the center (a circle with a diameter of about 10 cm) is still slightly wobbly and gelatinous. Turn off the oven, slightly ajar the door (you can place a wooden spoon in it to keep it from closing), and leave the cheesecake in the cooling oven for at least 1 hour. Then remove it, take off the aluminum foil, and let it cool completely on the countertop. Only after it has completely cooled should you place the cheesecake in the refrigerator for a minimum of 6 hours, preferably overnight.

Do not bake the cheesecake 'firmly'! The center must remain slightly loose, as it will set while cooling. A sudden change in temperature is the enemy of cheesecakes. Slow cooling in the oven is the secret to a smooth, crack-free surface.

Cranberry sauce

10

While the cheesecake is cooling, prepare the sauce. In a small saucepan, place fresh or frozen cranberries, sugar, and freshly squeezed orange juice. Cook over medium heat, stirring occasionally, until the sugar dissolves and the cranberries begin to burst and release their juice (about 10-15 minutes). The sauce should thicken. Remove from heat and set aside to cool completely.

Ingredients: Fresh or frozen cranberries, Cukier drobny do wypieków, Freshly squeezed orange juice
Do not cook the sauce too long, or it will turn into jam. It should have the consistency of a thick syrup with whole fruits. If you are using frozen cranberries, you do not need to thaw them beforehand.

Decoration (optional)

11

To prepare the 'frosted' decorations, lightly beat the egg white in a small bowl with a fork. Pour the sugar onto a flat plate. Dip each sprig of rosemary and cranberry fruit into the egg white, shake off the excess, and then coat thoroughly in sugar. Set aside on a plate or rack to dry for about 1 hour.

Ingredients: Gałązki świeżego rozmarynu, Fresh or frozen cranberries, Cukier drobny do wypieków, Białko jaja
This simple technique creates a spectacular winter effect. Make sure the rosemary and cranberries are dry before dipping them in the egg white. Prepare the decorations just before serving the cheesecake.

Serving

12

Carefully remove the chilled cheesecake from the mold (run a thin knife along the edge, then release the ring). Transfer it to a serving platter. Pour the cooled cranberry sauce on top, allowing it to beautifully drip down the sides. Decorate with the prepared 'frosted' sprigs of rosemary and cranberries, arranging them in a wreath shape along the edge of the cheesecake. Serve immediately or store in the refrigerator.

To achieve perfectly even pieces, use a long, sharp knife. Before each cut, dip it briefly in hot water, then wipe it dry with a paper towel. This will prevent the cheese mixture from sticking to the knife.

Fun Fact

💡

Although cheesecake is mainly associated with Polish or American cuisine, its roots date back to ancient Greece! The first mentions of cheese cakes date back to the 5th century BC. They were served to athletes during the Olympic Games as an energy meal. The Polish version, based on unique curd cheese, is valued worldwide for its exceptional, slightly grainy yet creamy texture.

Best for

Boże Narodzenie Wigilijny stół Zimowe przyjęcie Elegancki deser na specjalną okazję

Tips

🍽️ Serving

Serve the cheesecake always well chilled, straight from the fridge. Cutting will be easier with a long, sharp knife dipped briefly in boiling water and dried before each cut. This way, you will achieve perfectly smooth and even portions. The cheesecake pairs wonderfully with a cup of strong espresso, Irish coffee, or a mug of aromatic winter tea with cloves and orange.

🥡 Storage

Store the cheesecake in the refrigerator, in an airtight cake container or covered, to prevent it from absorbing odors. It stays fresh for 4-5 days. Moreover, on the second and third day, it tastes even better as all the flavors meld together. The cheesecake (without sauce and decorations) can also be frozen whole or in portions, tightly wrapped in plastic wrap and aluminum foil, for up to 3 months.

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