Chocolate and caramel gingerbread cheesecake

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All your favourite Christmas desserts combine in this retro-inspired loaf, featuring gingerbread, brandy snaps, chocolate, caramel and cheesecake.


Brandy snap twirls, to decorate (see note)
Caramel spread, to serve
Ginger biscuits, to crumble

gingerbread cake ingredients

115g (3/4 cup) plain flour
50g (1/3 cup) self-raising flour
100g (1/2 cup, firmly packed) brown sugar
2 tsp ground ginger
1/2 tsp mixed spice
1/2 tsp bicarbonate of soda
125ml (1/2 cup) golden syrup
80ml (1/3 cup) olive oil
80ml (1/3 cup) milk
1 egg

white chocolate cheesecake ingredients

100g butter, melted, plus extra, to grease
250g packet plain chocolate biscuits
2 tbsp hot water
1 tbsp gelatine powder
3 x 250g packet cream cheese, at room temperature chopped
250ml (1 cup) thickened cream
155g (3/4 cup) caster sugar
180g packet white chocolate, melted, cooled

chocolate ganache ingredients

200g dark cooking chocolate, chopped
125ml (1/2 cup) thickened cream


  1. To make gingerbread cake, preheat oven to 180°C/160°C fan forced. Grease a 20 x 30cm (base measurement) Swiss roll pan with extra melted butter. Line base with baking paper. Combine plain and self-raising flours, brown sugar, ginger, mixed spice and bicarb in a large bowl. Stir in golden syrup, oil, milk and egg. Pour into prepared pan. Bake for 20 minutes or until a skewer inserted into centre comes out clean. Set aside to cool in pan. Remove cake. Place on a clean work surface. Use a 6cm star cutter to cut 11 stars from cake.
  2. To make cheesecake, grease a 7.5cmdeep, 10 x 25cm (base measurement) loaf pan (see tip) with extra melted butter. Line base and sides with a double layer of baking paper. Place choc biscuits in a food processor. Process until finely crushed. Add butter. Process until combined. Press mixture over base of prepared pan. Place in fridge to set.
  3. Meanwhile, place hot water in a small microwave-safe bowl. Sprinkle with gelatine. Stir until well combined then microwave for 10 seconds or until gelatine dissolves. Stir. Set aside for 1-2 minutes to cool. Place cream cheese, cream and caster sugar in a food processor. Process until smooth. Add white choc. Process until well combined. With motor running, gradually add gelatine mixture.
  4. Pour a third to a half of cheesecake mixture into loaf pan. Stand cake stars upright, against each other. Gently push stars into cheesecake mixture in a line down the centre of the pan. Carefully cover with remaining cheesecake mixture. Tap pan on bench to remove any air pockets. Place in fridge for 6 hours to set.
  5. Make brandy snaps
  6. Remove the cheesecake from the fridge and set aside in pan for 20 minutes.
  7. To make ganache, place dark chocolate and cream in a microwave-safe bowl. Microwave on High, stirring every minute, until melted and smooth. Set aside for 10 minutes to thicken slightly.
  8. Place cheesecake on a serving platter. Spread top and sides with ganache. Decorate with brandy snaps. Drizzle over caramel and crumble over ginger biscuits to serve.

recipe notes

We used a straight-sided Bakemaster Silver Anodised Loaf Pan, available online.
This is a perfect make-ahead treat. The undecorated cake can be kept in the fridge for up to a week. Make the brandy snaps a day ahead and store, unfilled, in an airtight container. Brand snaps recipe

Credits: Taste