Ho ho ho, it’s that time of the year again, and the air is filled with delicious smells of savory food. The wintertime is the time when we don’t mind having a couple of pounds more on our bones and are willing to indulge in a couple of goodies, like this Christmas cheesecake.
It’s been a tradition for a while that I do the cooking on Christmas Eve. Planning the menu for this year I wanted to change a few things. One of those is the desert. Everyone in my family loves cheesecake, so I was thinking, how can I make my cheesecake taste like Christmas?
Here in Germany, there are a few things that you cannot miss out on during Christmastime: Spekulatius (spiced biscuit), Gingerbread, and Glühwein (mulled wine). I decided to add those to my regular cheesecake recipe and give it an exciting Christmas twist.
The Spekulatius biscuits will be used to make the incredibly tasty and crunchy crust for this cheesecake. The cheesecake will be spiced up with some traditional gingerbread, and for the topping, I was thinking about a delicious Glühwein glaze.
One important thing for the baking step of this cheesecake is the water bath. In order to have an even cheesecake layer that does not grow and crack at the top, you need to fill up your baking tray with about 2 cm of water and place the cake in that water. To make sure your cake springform pan is sealed, just wrap a couple of layers of aluminum foil around, making sure no water can get in.
This cake makes a great companion the Christmas Eve dinner but is also just a perfect dessert throughout the cold season. I hope you’ll enjoy this creation 🙂
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