I know, there has been a lot of sugar on here lately, but I’m trying to get you ready for the silly season! This ginger caramel cheesecake will do just that. It’s the perfect celebration cake.
You can even make this in advance and freeze it, serving it either frozen or defrosted when you’re ready. How’s that for simple? Oh and decorating it is simple too…just whack a whole heap of sprinkles on top and some extra biscuit crumbs…and voilà!
School broke up on Wednesday, there were mixed emotions. We will seriously miss our Kindy teacher- both kids had her in Kindergarten and she was amazing. Miss 8 is going into year 3 in the new year and Master 6 is onto Year 1.
I used a round delicake container to make this cake, as it doesn’t need to bake (it was sent to me to use). The beauty of the delicake container is you set the whole thing in the container, then you raise the outer sleeve and you have a perfectly formed cheesecake. It’s great for nobake desserts.
Topping this cheesecake is super easy, I buy the set of 4 different types of sprinkles that come in the solid container from I think they are creative Kitchen brand. Then…I just go wild, sprinkling all the different types on top- the messier the better. Add some extra crushed biscuits and it looks like you spent hours on the top!
For the caramel in this I used the Bonne Maman Caramel. You could switch that for Nestle Top and fill if you can’t find the bonne maman, but the depth of flavour in the Bonne Maman is like if you made it yourself. Speaking of which…I can teach you how!
This is a cheesecake even the kids could get involved in making. I’ve included two methods, conventional and magimix cook expert.