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I’m back!!! It’s been SO long since I’ve posted anything, since I’ve made anything, since I’ve even cooked! The year has gone by so quickly and the constant traveling makes me feel like I’ve missed out on so many things at home. I can’t complain though, as I actually like being in Germany, and maybe would have liked Finland a little bit more if it wasn’t so darn cold!

You know you travel too much when you expect your bed to be turned down for you, towels changed, food to magically appear at your table when you have a craving, and worse….when you start to hate public transport! Work travel is over for now, and ironically I do miss being in Germany and Finland! It is nice to finally have the time to hang out with friends though, and I am grateful for that.

We had a little Christmas dinner and everyone had to make something. I love that we had pork 3 ways, pheasants and duck….ahhhh meat! My contribution? Gingerbread cheesecake, which completely balanced out the heaviness of the meal. Yep…it sure did…

The recipe made a deep, whopping 8″ round cake and 9 cheese cupcakes with leftover crumbs to spare. Martha Stewart must have had a lot of people to feed…

Have a very lovely Christmas and a wonderful start into 2013!

Gingerbread Cheesecake
Adapted from here
 
Base:
400g gingerbread cookie crumbs
57g unsalted butter, melted
¼ cup sugar
 
Cheesecake:
800g cream cheese, room temperature
1½ cups sugar
1 tsp vanilla extract
4 large eggs, room temperature
¼ cup molasses or honey
¼ tsp salt
1½ tsp ground ginger
1 tsp ground cinnamon
1 tsp grated nutmeg
¼ tsp ground cloves
½ tsp lemon zest
 
Preheat oven to 180C.
 
Combine butter, sugar and cookie crumbs and press into base of cake tin. Bake for 10 minutes until set and let cool.
 
Beat cream cheese until smooth. Beat in sugar and vanilla. Reducing the speed to low, beat in eggs, one at a time. Beat in molasses/honey, salt, spices and lemon zest. Pour filling into cooled crust.
 
Wrap the cake tin in 2 layers of foil. Place the cheesecake in a shallow roasting pan. Fill the pan with water until it comes up to less than halfway up the sides of the cake tin. Bake until the cheesecake is set but slightly wobbly in the middle. This will take around 60 minutes, up to 75 minutes.
 
Carefully remove the cake tin from the roasting pan and let cool. Refrigerate uncovered, at least overnight.
 
Run a hot knife around the edges of the cheesecake to loosen and remove the sides of the pan. Top with left over gingerbread crumbs or gingerbread men.
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