Lockdown Baking : White Chocolate, Caramel + Gingerbread Cheesecake.


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During these unprecedented times, baking has become a therapeutic and creative outlet for many of us. Today, I want to share a recipe that combines the indulgence of white chocolate, the warmth of caramel, and the comforting flavours of gingerbread: the White Chocolate, Caramel + Gingerbread Cheesecake.

This cheesecake is a showstopper that will impress your taste buds and bring a touch of cheer to your lockdown days. Let’s get started with the ingredients:

  • For the crust:
  • 150g gingerbread cookies (crushed)
  • 30g melted butter
  • For the filling:
  • 250g Cream cheese
  • 100g Sugar
  • 1 tsp Vanilla extract
  • 2 Eggs
  • 50g White chocolate (melted)
  • 1/4 cup Caramel sauce

To make this delicious cheesecake, follow these steps:

  1. Preheat the oven to 160°C. In a food processor, blitz the gingerbread cookies until they form fine crumbs. Mix in the melted butter and press the crust mixture into the base of a 9-inch springform tin. Bake the crust for 10 minutes, then let it cool.
  2. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Fold in the melted white chocolate.
  3. Pour the filling onto the cooled crust and bake for 40-45 minutes, or until the centre is just set. Let the cheesecake cool in the tin before transferring it to the fridge to chill for at least 4 hours or overnight.
  4. Drizzle the caramel sauce over the top of the cheesecake and serve.

This White Chocolate, Caramel + Gingerbread Cheesecake is the perfect treat to enjoy during lockdown or any time you need a little sweet in your life. It’s a decadent and flavourful dessert that will satisfy your sweet tooth and bring a smile to your face.

Don’t forget to share your baking creations with me in the comments below. I’d love to see your versions of this cheesecake. And if you have any questions or need any baking tips, feel free to ask. Stay safe and keep baking! 🎂🥧


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