Hello! Long time no BAKING post, lets hop in because there's lots of pictures and I don't want to delay you!
Ingredients
For the base-
250g Ginger Nut Biscuits
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Cloves
80g Melted Butter
Filling-
500g Cream Cheese
1/2 Cup of Sour Cream
1/2 Cup of Caster Sugar
3 Eggs
1 tbsp Instant Coffee
1 tbsp Boiling Water
1/2 tsp Ground Cardamom
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
You will also need a 23cm Round Loose Based Tin, greased.
Recipe
Preheat Oven to 160
°C/140°C Fan
Put your biscuits and spices in to a food precessor.
Blitz together the ingredients.
Add Butter until mixed together. Then press into the tin, leave to set in the fridge for half an hour.
In the mean time.... put cream cheese, sour cream and sugar into the food processor, and mix together.
Add one egg at a time.
Mix until thoroughly combined.
Give the mixture a lil mix with the spoon to make sure everything is being combined.
Mix coffee and boiling water together in a heat proof jug, then add to the filling mixture.
Blitz again... look at that pretty pattern!
Give one final miz with the spoon to make sure everything is combined.
Then pour over the filling mixure onto the biscuit base, and put into the oven for 50 minutes.
Time for a cute lunch break - note advisable not to burn your cheese toasty- or cheesecake for that matter!
Time is up! Take that beaut cheesecake out of the oven...
.., and serve perhaps with a sprinkling of icing sugar!
Thanks for popping by!
xxx
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