8-10 pieces

Ingredients: 

Gingerbread Crust:

300g Annas Original Thins

100g melted butter

Cheesecake Filling:

3 gelatin sheets or 3/4 tbsp gelatin powder

Juice from 2 limes

300g cream cheese

300 ml icing sugar

400 ml heavy cream (36-40% fat)

10 Anna's Original gingerbread biscuits (crushed finely)

1/2 tsp vanilla sugar (vaniljsocker)

Hazelnut cream:

1 Guldnougat, hazelnut bar

300 ml whipping cream

Decoration:

Nougat cream

Figs

Nuts

Anna's Original gingerbread biscuits

HOW TO:

Gingerbread Crust

1. Crush the gingerbread cookies into fine crumbs in a food processor and mix with the melted butter.

2. Press the gingerbread biscuit mixture into the bottom of a springform baking tray (24cm in diameter if you want a lower cheesecake and 16cm in diameter for a taller one) lined with cake collar around the edge if you have it, or use parchment baking paper - this makes it easier to remove the cake when taken out of the freezer.

3. Place in the fridge while you make the cheesecake filling.

Filling

3. Soak the gelatin sheets in a bowl of cold water. (If you are using gelatin powder, please follow the instructions provided on the packaging.)

4. Squeeze the juice from the two limes into a saucepan and bring to a boil. Remove from heat and squeeze out the gelatin sheets and add to the warm lime juice.

5. Whisk cream cheese, icing sugar, and vanilla sugar, then add the lime liquid.

6. Lightly whip the cream in a separate bowl and fold it into the cream cheese mixture. Place in the freezer overnight or at least 7 hours.

Decoration

7. Melt the Guldnougat in a water bath. Whisk the cream and stirr in the melted nougat.

8. Take the cake out of the freezer about 20 min before serving, place on a serving plate and decorate with Annas Original gingerbread biscuits, nougat cream figs and nuts.

Find more recipes on Annas website