Gingerbread Cheesecake: Cozy Basque Holiday Cake

This gingerbread cheesecake is a delicious twist on the classic Basque cheesecake. It combines a creamy, slightly tangy cheesecake with warm holiday spices like ginger, cinnamon, and cloves. The molasses adds that classic gingerbread flavor, and the top gets beautifully caramelized in the oven, just like a traditional Basque cheesecake. You can even decorate it with royal icing snowflakes to make it extra festive.

Ingredients

Royal Icing Snowflakes (optional):

• 1 large egg white

• A pinch of cream of tartar

• 1 ½ cups powdered sugar, plus more if needed

Cheesecake:

• 1 tablespoon softened unsalted butter (to grease pan)

• 24 ounces cream cheese, softened

• 3 tablespoons all-purpose flour

• ¾ cup granulated sugar

• ¼ cup molasses

• 1 teaspoon vanilla extract

• ¾ teaspoon kosher salt

• 2 ½ teaspoons ground ginger

• 1 ¼ teaspoons ground cinnamon

• A pinch (about ⅛ teaspoon) ground cloves

• 1 large egg yolk

• 4 large eggs

• 1 ¼ cups heavy cream

Directions

1. Prepare Royal Icing Snowflakes (optional):
In a clean bowl, whisk the egg white with cream of tartar until foamy. Slowly add powdered sugar and keep beating until the mixture is thick enough to hold shapes. If it feels too runny, add a bit more sugar. Pipe snowflakes onto parchment paper and let them dry for several hours or overnight.

2. Get the Pan Ready:
Preheat your oven to 400°F (200°C). Butter a 9-inch springform pan and line it with parchment paper, leaving extra paper hanging over the sides so you can lift the cheesecake out easily.

3. Make the Cheesecake Batter:
Beat the cream cheese in a big bowl until smooth. Add flour and sugar, mixing well. Then add molasses, vanilla, salt, ginger, cinnamon, and cloves, mixing until everything is combined. Stir in the egg yolk, then add the eggs one at a time, mixing gently after each. Pour in the heavy cream and mix until the batter is smooth.

4. Bake It:
Pour the batter into your prepared pan. Bake for about 50 to 60 minutes until the top is a deep golden brown and the center still jiggles slightly when you shake the pan. Take it out and let it cool completely on a rack. Chill in the fridge for at least 4 hours or overnight to set properly.

5. Serve:
Lift the cheesecake out using the parchment paper. If you made the royal icing snowflakes, gently place them on top for a pretty finish. Slice and enjoy your gingerbread cheesecake!

Nutrition (per slice, serves 12)

• Calories: Around 350

• Fat: 28g

• Saturated Fat: 17g

• Carbs: 20g

• Sugar: 16g

• Protein: 6g

• Fiber: 0.5g

• Sodium: 250mg

Prep Time

• Prep: 20 minutes

• Bake: 50–60 minutes

• Chill: 4+ hours (best overnight)

• Total: About 5 to 6 hours

FAQ

What makes a Basque cheesecake special?
It’s baked at a high temperature, which creates a burnt, caramelized top while keeping the inside creamy and soft.

Can I skip the royal icing snowflakes?
Yes! They’re just for decoration and don’t change the taste.

Can I substitute powdered sugar in the icing?
No, powdered sugar is needed to get the right texture for piping.

How should leftovers be stored?
Keep covered in the fridge for up to four days.

Is this cheesecake freezable?
Yes, wrap it tightly and freeze up to two months. Thaw overnight in the fridge.

Source: www.allrecipes.com