Cheesecake. Let’s think on that for a moment. Cheese + cake. In other words pure deliciousness. So when PHILLY asked if I would participate in a bloggers cheesecake challenge – to come up with a Christmas inspired cheesecake - you can imagine I couldn’t say yes fast enough*.
Any food obsessed Instagram follower would know there is a huge trend for layered cakes, their tops bursting with edible bits and bobs. They make for a great photo and an even greater eating opportunity but for some reason this hasn’t translated to the good ole cheesecake. So I made it my personal mission to layer up a no bake cheesecake. I thought about this cheesecake adventure long and hard, and here’s what I did. Can I introduce you to the spiced chocolate and hazelnut cheesecake with salted caramel popcorn and brandy caramel. It's delicious any way you slice it.
*In the interests of full disclosure this post isn’t sponsored but thanks to PHILIDELPHIA Australia for supplying me with the cream cheese to make this cake!
Spiced Christmas cheesecake with hazelnut, ginger and brandy caramel
250g gingersnap biscuits
150g butter, melted
1 ½ tbsp. mixed spice
750g PHILADELPHIA block cream cheese at room temperature
1 cup caster sugar
450ml cream, whipped to soft peak
1 1/2 vanilla bean, seeds scraped
4 1/2 tsp gelatine powder
2 tbsp boiling water
10 hazelnut chocolates, roughly crumbled
Brown sugar meringue
40g light brown sugar
50g caster sugar
320g brown sugar
300ml pouring cream
80g coarsely chopped butter
40g golden syrup
Extra dark chocolate, melted, for drizzling
|Here is the first layer topped with hazelnut chocolates|