Well some of you know that this lady is always up for a challenge !!!
And when a certain Steve from @healthydonesexy ( The Plating Guru ) suggested that I needed this combination in my life I truly thought he had lost the plot !!!😜
This banter continued for a good few months . and The Cauldron Refurb !!!
Eventually I had had enough…… the need to ‘shut him up’ was totally mandatory
I was prepared to make him eat his words that this would be the most disgusting combination I had ever created !!!
Roll forward to February and that was it time was right …..
Unfortunately I wasn’t …..😭I had to eat my words , or rather the cheesecake😂
This turned out to be absolutely delicious and a match made in heaven
Now because this bake was an experimental bake that worked first time there are no working pictures, but just give me a shout if you dont quite get what im trying to explain
Its a ‘bake’ of two or three halves
A Gingerbread Base . A No Bake cheesecake Middle and The toppings of your choice
With that lets crack on !!!
Gingerbread Peanut Butter Cheesecake GF, DF V
- 125 g Gluten Free Plain flour Blend ( If not using your own blend I recommend Dove Farms Free UK Or Pillsbury Us )
- 100g Light Brown Sugar
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1 tsp Ground Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Mixed Spice
- 1/2 tbsp chia Seeds and 1 1/2 tbsp warm water for Chia Egg
- 90 ml Dairy Free Milk ( I used Mighty Pea M!lk )
- 30 ml black Treacle
- 1/2 tsp Vanilla extract
- 40 ml Neutral oil
- 1/2 tbsp Apple Cider Vinegar
- 2 tbsp of salted peanuts – FOR CHEESECAKE
- 200 g Vegan Plant Based Cream Cheese ( I used Philadelphia plant based )
- 90 g Icing Confectionery Sugar
- 125 g Smooth Peanut Butter ( I used Meridian)
- 100 ml Plant Based Double Cream ( I used Flora Plant Based Double )
- Preheat the oven to 160c fan / 180 C Standard / 350°F
- Grease and line a 7in tin with baking parchment set aside
- In a mixing bowl and add the flour blend, xanthan gum, brown sugar, baking soda, cinnamon, nutmeg, ground ginger and mixed and mix together then sieve
- Prepare a flax egg by adding 1/2 Tbsp chia seeds to a bowl and then adding 1 1/2 Tbsp hot water. Let it sit for a minute to become gloopy.
- Add the chia egg, soy milk ,treacle, vanilla extract, oil and apple cider vinegar to the mixing bowl and whisk with a hand whisk to combine.
- Place your mix in the prepared pan
- Bake at 160 C Fan / !80 C Standard 350°F for 25 minutes or until a cake tester or tooth pick comes out clean inserted into the centre of one of the cakes comes out clean.
- Let the cake cool for a few minutes and then transfer them to a wire cooling rack to cool completely before frosting.
- When cool slice your cake in half horizontally
- taking one half using either a piece of card 5in circular or a 5in cake tin place it centrally this will make your ‘cheesecake well ‘
- Place the uncut cake base and then your cut out back into the 7 in baking tin
- Now line the edge ( There will be a gap as cake shrink as this cool with parchment or baking acetate……. secure it round and tap it so it doesn’t move and look like a collar round the cake
- Next add the Vegan cream cheese icing sugar and peanut butter to a bowl or stand mixer and whisk until combined
- When combined add the vanilla and double plant based cream…….whisk on medium until thick and creamy
- Chop your peanuts finely and place in the well made by the sponge cakes
- Place the cheesecake mix into the tin on top and into the sponge well
- Place in the fridge over night or minimum 4 hours
- Unwrap and decorate as required
- I added some brandy snaps using 1/4 of this recipe on the blog
- Decorate with some Double cream , a few extra peanuts will honestly do the job
So there you go , you can enjoy this morsel too
It really is worth the make and I would advise you start it the day before
Its my first Cheesecake on the blog , and with the developments of Dairy Free Cream Cheese and Dairy Free Double Cream Alternatives rising up at affordable prices in the UK it makes it a whole lot easier to not have to worry about blending Cashews ……unless you want too 😂😂
So Lets give you some more pictures to wet your appetite whilst i go into a dark corner and lick my wounds at being so wrong !!! Or maybe I’ve squirreled a piece in the freezer and eating it in secret 😜
Oh and there maybe a little ‘homage ‘ or maybe a ‘P….. take ‘ to the man who made me do this in the last picture …well you know me there has to be pay back 😂
Hope you enjoyed the post…..I really enjoyed making something a little magical and non standard there may or may not be another instalment of this taunting …..a challenge has been set for White Chocolate , Peach and Champagne ( the am has expensive tastes😜) ..but that will need to wait till it gets a little warmer 😂
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2 thoughts on “Gingerbread Peanut Butter Cheesecake”
This sounds amazing…beautifully done! ♥️
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Thank You. My aversion to Peanut Butter is waining 🤣🤣
LikeLiked by 1 person