It´s holiday, it´s baking time17.12.2020
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.