No bake gingerbread cheesecake

Ingredients

• 300g gingerbread cookies
• 150g butter
• 680g cream cheese, room t
• 60g sour cream, room t
• 100g sugar
• 100g caramel, canned
• 300ml double cream, room t
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg

To decorate:

• 150ml double cream, cold
• 30g icing sugar
• 12 gingerbread cookies to decorate

Method

1. For the base, crush gingerbread cookies into crumbs and mix with melted butter. Press evenly into a 23cm springform, lined with parchment (bottom and sides). Put the base in a freezer while you prepare the filling.
2. For the filling mix cream cheese with sour cream, caramel, double cream, sugar, and spices until smooth. Pour the filling into the base. Put the cheesecake in a fridge for at least 6 hours, or better overnight.
3. Before serving carefully remove the cheesecake from the springform and transfer on a serving plate. Whip cream with icing sugar and pipe on top of cheesecake. Decorate with gingerbread cookies.

DAY 23.