Gingerbread Cheesecake with Sour Cherries and Orange

Name: Gingerbread Cheesecake with Sour Cherries and Orange
Total time: 150 min
Yield: 8
Ingredients: 180 g Spekulatius; 50 g ground hazelnuts; 80 g butter, melted; 500 g double cream cream cheese; 200 g mascarpone; 150 g sugar; 3 pc eggs (size M); 1 pc organic orange (zest and juice); 1 tsp vanilla extract; 1 tsp cinnamon; 1 tsp gingerbread spice; 2 tbsp cornstarch; 1 pinch salt; 300 g frozen sour cherries; 2 tbsp sugar for the compote; 1 tsp cornstarch for the compote

A festive cheesecake with gingerbread spice, orange zest and a warm sour cherry compote. The base of Spekulatius and hazelnuts makes it a festive finale to a Christmas dinner, and it can easily be prepared a day in advance.

By yumbelo · 8 servings · 150 minutes

Gingerbread Cheesecake with Sour Cherries and Orange

Ingredients

180 g Spekulatius
50 g ground hazelnuts
80 g butter, melted
500 g double cream cream cheese
200 g mascarpone
150 g sugar
3 pc eggs (size M)
1 pc organic orange (zest and juice)
1 tsp vanilla extract
1 tsp cinnamon
1 tsp gingerbread spice
2 tbsp cornstarch
1 pinch salt
300 g frozen sour cherries
2 tbsp sugar for the compote
1 tsp cornstarch for the compote

Method

Preheat the oven to 160 °C top and bottom heat. Line a 26 cm springform pan with baking paper and grease the rim.
Finely crush the Spekulatius and mix with the ground hazelnuts and the melted butter. Press the mixture into the pan, press it smooth on the bottom and prebake for 10 minutes.
Beat the cream cheese, mascarpone, sugar, salt, orange zest, vanilla extract, cinnamon and gingerbread spice with a hand mixer until smooth.
Stir in the eggs one at a time, then add the cornstarch and orange juice. Mix only until everything is just combined so that the cake does not trap air.
Spread the filling over the prebaked base and smooth it out. Place the springform pan in a large roasting pan and pour in enough hot water to reach about two centimeters high.
Bake the cheesecake for about 55 to 60 minutes, until the edge is firm and the center only slightly wobbles. Turn off the oven, open the oven door a crack and let the cake cool inside for 30 minutes.
Let the cake cool completely, then refrigerate for at least 4 hours, preferably overnight.
For the compote, bring the sour cherries to a boil with the sugar and two tablespoons of water. Mix the cornstarch with a little cold water, stir it in and let it thicken briefly. Let the compote cool.
Loosen the cake at the edge, place it on a serving platter, cover with the cherry compote and cut into slices.