Assigned Tags / Keywords:

cake, cheesecake, Christmas, cinnamon, cream, cream cheese, curd cheese, gateaux, honey, no bake

Ingredients per portions

150 g	butter, melted
250 g	spiced biscuits
500 g	curd cheese
400 g	soft cheese (e.g. Philadelphia)
300 ml	double cream
50 g	sugar
4 tbsp	honey
1 tsp	ground cinnamon
6 sheet(s)	gelatine (enough to set 1 pint)

Equipment: springform pan with removable base

Whip the cream until stiff.

Grind biscuits, mix melted butter and ground biscuits, spread on a plate inside pan ring.
Mix curd cheese, soft cheese, cinnamon, sugar and honey in a bowl. Beat well to combine.

Soak gelatine in cold water according to instructions on the packet. Remove water and put gelatine in a pot on low heat until it dissolves. Take the pot off the hob and whisk a bit of the cheese mass into the gelatine, stirring quickly.

Make sure you don’t get any bits and pieces then add some more cheese mass. Continue until you’ve whisked in about 4 heaped tablespoons.

Empty the gelatine-cheese-mass into the pot with the remaining cheese mass and stir well. Mix in the whipped cream quickly.

Spread on top of base and put in the fridge for a minimum of 3 hours.

Decorate with ground cinnamon.

Tips and tricks:
- spiced biscuits are available in German supermarkets from app. Sep/Oct (spiced biscuits = Spekulatius)
- use an almond grinder to grind the biscuits

Comments