Toffee Cheesecake on a Gingerbread Crust

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Toffee Cheesecake on a Gingerbread Crust

Ingredients

Gingerbread Crust (35g each)

Butter 180 g

Powdered sugar 100 g

Salt 0.5 g

Almond flour 45 g

Eggs 70 g

Wheat flour 380 g

Cocoa powder 7.5 g

Gingerbread spice 14 g

Flan

Milk 230 g

Hochland Cremette cream cheese 230 g

Butter 5 g

Eggs 85 g

Sugar 70 g

Cornstarch 20 g

Toffee-flavored Terravita sauce 40 g

Plum Jam

Plums 400 g

Sugar 40 g

Preparation method

Gingerbread Crust (35g each)

Mix all the dry ingredients and butter together until the butter is no longer visible. Then add the eggs and mix. Roll out the dough and cut into desired shapes. Freeze. Bake at 175°C for about 14 minutes.

Flan

Heat the milk, cream cheese, and butter until boiling. Combine the eggs, sugar, and cornstarch, and mix well. Combine both mixtures together. Reheat until the mixture thickens in the pot.

Plum Jam

Peel and pit the plums, then sprinkle them with sugar. Cook over low heat for about 1.5-2 hours. Cool.

Assembly

Spread 80 g of plum jam on each baked crust. Then chill. Pour the hot flan into the molds, 315 g per mold. Sprinkle with 20 g of Toffee Terravita flakes on each. Gently swirl the mixture. Chill in the refrigerator until the surface sets. Bake at 165°C for 45 minutes. Let cool.

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