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.
Ginger caramel cheesecake, a no-bake celebration cake. Conventional method
Ingredients
- Base
- 1.5 packs gingernut biscuits slightly crushed
- 3 tbsps butter
- Filling
- 500 grams philadelphia cream cheese
- 1 tin condensed milk
- 2 tbsps bonne maman caramel or nestle top and fill
- 1 teaspoon cinnamon
- ⅓ cup thickened cream
- 5 tsps gelatin powder
- Topping
- caramel- rest of jar 380grams
- 3 tsps gelatin
- Decorations
- Gold sprinkles 4 crushed gingernut biscuits
Instructions
- Melt the butter.
- Add the crushed biscuits to the bowl of a food processor and blitz until crumbs are formed. Add the butter and combine.
- Press into the base of your cheesecake tin.
- Combine all the ingredients for the filling in the bowl of a food processor and blitz until smooth.
- Pour into the cheesecake tin.
- Warm the caramel to make it runny- it needs about 30 seconds in the microwave on high.
- Add the gelatin and whisk quickly until smooth.
- Pour on top of the filling.
- Refrigerate for 4 hours.
Nutritional Information
Ginger caramel cheesecake, a no-bake celebration cake, Magimix cook expert method
Ingredients
Base
- 1.5 packs gingernut biscuits slightly crushed
- 3 tbsps butter
Filling
- 500 grams philadelphia cream cheese
- 1 tin condensed milk
- 2 tbsps bonne maman caramel or nestle top and fill
- 1 teaspoon cinnamon
- ⅓ cup thickened cream
- 5 tsps gelatin powder
Topping
- caramel- rest of jar 380grams
- 3 tsps gelatin
Decorations
- Gold sprinkles 4 crushed gingernut biscuits
Instructions
- Add the biscuits to the metal bowl, 2 mins Speed 16.
- Add the butter, and set to 2 mins, speed 7, 50 degrees.
- Press into the cheesecake tin.
- Combine all of the filling ingredients in the bowl, 3 mins Speed 13 0 degrees. Or until smooth (it helps to chop the philly).
- Pour into the cheesecake mould.
- Add the caramel and the gelatin to the metal bowl, 2 mins Sp13 50 degrees.
- Pour on top of the cheesecake.
- Decorate with sprinkles and crushed biscuits.
Adrianne says
Wow, what an impressive cake!! This is spot on perfect for Christmas and I love it!
Pat @ Wholesome Kitchen says
I will this cheesecake at the weekend and I'm sure everyone will love it.