It´s holiday, it´s baking time

Baking tips are in place because it lifts spirit and makes you feel good, just like bringing your ideas to life. We argued and finally decided to share with You Jana´s secret recipe Gingerbread cheesecake AKA circular economy in the kitchen.


Gingerbread pastry with orange 200-300 gr, depends how thick you would like it to be (I prefer veeery thin pastry layer in cheesecakes 🙂 or how many leftover You find in the refrigerator.

Lingonberry or sea buckthorn jam – basically any non-sweet jam (black or red current will work, leftovers from cheese-side jam does not work)


900 g fresh cheese (I prefer Estonian Köögitoorjuust) – in case of emergency can by partly substituted with greeck yogurt

150 g of golden caster sugar

3 tbsp of chia

1 1/2 tsp vanilla extract

finely grated zest of 1 lemon

1 1/2 tsp lemon juice

3 large eggs

200 ml soured cream (or greeck yogurt of mix)


250ml  soured cream

2 tbsp of spicy chai mix

How to do it:

  • STEP 1
    Position an oven shelf in the middle of the oven. Heat the oven to 200C.
  • STEP 2
    Line the base of a 23cm springform cake tin by putting a square piece of parchment paper on top of the tin base and then clipping the side on so the paper  is trapped and any excess sticks out of the bottom.
  • STEP 3
    For the crust roll gingerbread pastry into nice round for circa 23 cm and put it into the springform. If it is little smaller distribute it eventually.
  • STEP 4
    Spread the jam on the crust – just like you would put it on the bread.
  • STEP 5
    For the filling, in a table top mixer fitted with the paddle attachment, beat 900g soft cheese at medium-low speed until creamy, about 2 minutes.
  • STEP 6
    With the mixer on low, gradually add 150g golden caster sugar, then 3 tbsp chia and a pinch of salt, scraping down the sides of the bowl and the paddle twice.
  • STEP 7
    Swap the paddle attachment for the whisk. Continue by adding 1½ tsp vanilla extract, 2 tsp lemon zest and 1½ tsp lemon juice. Whisk in 3 large eggs and 1 yolk, one at a time, scraping the bowl and whisk at least twice.
  • STEP 8
    Stir in 200ml of soured cream until smooth,. Whisk to blend, but don’t over-beat. The batter should be smooth, light and somewhat airy.
  • STEP 9
    Pour in the filling – if there are any lumps, sink them using a knife – the top should be as smooth as possible. Bake for 10 minutes.
  • STEP 10
    Reduce oven temperature to 110C/ 90C fan/ gas ¼ and bake for 45 minutes more. If you gently shake the tin, the filling should have a slight wobble.
  • STEP 11
    Turn off the oven and open the oven door for a cheesecake that’s creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.
  • STEP 12
    Combine 250ml soured cream with 3 tbsp of chai mixture for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.
  • STEP 13
    Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath. Decorate with gingerbread prototypes.
p.s. In state of emergency – skip 8 h waiting.