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Ginger caramel cheesecake, a no-bake celebration cake. Conventional method
No bake ginger caramel cheesecake. Easy to make celebration cake with Magimix Cook Expert and conventional method.
4
from
2
votes
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Course:
Desserts
Cuisine:
Modern Australian
Prep Time:
25
minutes
minutes
Cook Time:
5
minutes
minutes
Chill time:
4
hours
hours
Total Time:
4
hours
hours
30
minutes
minutes
Servings:
12
slices
Calories:
323
kcal
Author:
Kylie
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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
Serving:
1
slice
|
Calories:
323
kcal
|
Carbohydrates:
21
g
|
Protein:
6
g
|
Fat:
24
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
59
mg
|
Sodium:
345
mg
|
Fiber:
1
g
|
Sugar:
8
g
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