Prep time 30 min
Cook time 25 min
Nutritional information per serving
Weight 12 g
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preheat oven to 180°c/160°c fan forced. grease a 22cm deep springform pan.
sift flours, ginger and mixed spice into a large bowl. add sugar and stir until well combined. combine butter, golden syrup, egg and milk in a large jug. add to dry ingredients. stir until just combined.
pour mixture into prepared pan. bake for 25 minutes or until a skewer inserted into the centre comes out clean. cool for 5 minutes before turning out onto a wire rack to cool completely. once cooled, use a serrated knife to halve cake horizontally.
sprinkle gelatine over water in a small heatproof jug; stir until gelatine dissolves; cool for 5 minutes.
beat cream cheese, cream and NESTLÉ sweetened condensed milk in a medium bowl with an electric mixer until smooth; add gelatine mixture, plaistowe premium white choc, ginger and mixed spice.
using same cleaned 22cm deep spring form pan, place one half of the gingerbread cake on base, top with half the cheesecake mixture, top with remaining layer of gingerbread cake, top with remaining cheesecake. refrigerate 3 hours or overnight.
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