Our final festive treat for you to re-create at home, to wow your guests and end your feast on a high note.
Recipe by Juliet Baptiste-Kelly and photography by Glen Burrows
Harnessing the flavours of pepparkakor, traditional Scandinavian ginger biscuits, this is a luxurious, spiced take on a baked cheesecake paired with Kenya Gichugu from Tate.
For the base
100g unsalted butter
50g black treacle
For the topping
150g icing sugar
150g sour cream
350g cream cheese
2 whole eggs
2 egg yolks
1tsp orange extract
3tbsp bitter orange marmalade
To make the base, melt the butter and treacle in a small pan over a low heat. Crush the biscuits to a fine crumb, and mix in the treacle and butter. Press into the bottom of a greased and lined spring-form baking tin. Place in the fridge to chill.
Using a stand mixer or hand whisk, bring all the cheesecake ingredients together into a smooth cream and pour on top of the base. Bake in a preheated oven at 150˚C (fan)/gas mark mark 3 for 50 minutes. The cheesecake should have a good wobble but be set in the centre.
Allow to cool completely before serving.
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