If you, like me, have a massive sweet tooth and the sheer volume of Christmas treats out there is overwhelming, here’s a handy little recipe that combines the Christmassy taste of gingerbread with the creamy sweetness of cheesecake. And it’s really easy to make as well! It doesn’t have any gelatine, either, so it’s suitable for vegetarians as well.

WHAT YOU’LL NEED:

A round, lined cake tin (20cm or wider). You can either line just the bottom or the entire tin.

An electric mixer

A blender (not strictly necessary)

INGREDIENTS:

BASE

250g gingerbread (you’ll have to blitz them, so I recommend getting thinner ones]

125g  butter

FILLING

300g cream cheese

100g brown sugar

100g icing sugar

250ml double cream OR, alternatively, regular whipped cream if double cream is not available for you. This just means the filling won’t be as firm and the process might be messier. It still tastes just as good, trust me.

2tsp gingerbread spice/1tsp ginger and 1tsp cinnamon

4 tbsp light syrup

PROCESS:

Blitz or crush the gingerbread until fine.

Melt the butter.

Pour the melted butter into the crushed gingerbread and mix thoroughly. The end result should hold its form if pressed against the side of the bowl.

Press the mixture onto the bottom of a lined cake tin and pop it into the fridge.

Now, for the filling: soften the cream cheese to avoid the mixture getting lumpy.

Add the brown sugar into the cream cheese and mix well.

Add the icing sugar and mix again.

Time for the spices. Add in the gingerbread spice or spice mix. However, since these instructions are (obviously) not gospel, make sure the amounts are to your taste and adjust accordingly.

Pour in the syrup; once again, according to your taste.

Pour in the double cream and mix with an electric mixer until the filling is firm and stands up in peaks. If you’re using “regular” whipped cream, I’d recommend mixing the cream in a separate bowl and only adding the finished product into the cream cheese.

Now that your filling is done, scoop it into the tin and smooth the surface. Remember to bang the tin against a flat surface a few times to flatten out any bubbles under the surface.

Place into the freezer and freeze for at least four hours.

Before serving take the cake out of the tin and let it defrost for a few hours, after which it can be stored in the fridge.