It is not a secret that gingerbread cookies are my absolute favourites and have been since childhood, and it really isn't a surprise that they or the spice blend are found in many of my recipes. That timeless mix of cinnamon, cloves, ginger, and nutmeg just says winter comfort.
Although this is a petite cheesecake with just four generous servings, it is absolutely rich and luxurious and it can definitely be served in smaller slices. It also slices marvellously, almost resembling a mousse cake.
My tips for success.
If your nougat is still somewhat firm, you can place it in a microwave for no longer than 10 seconds, maybe not even that, just to soften it further without melting it or getting it so warm it melts the vegan cream cheese. It is better to simply leave it at room temperature for longer, but if in a rush, microwaving will also work well.
As for the Biscoff biscuits, you can definitely add more, up to 50 grams. It will provide even more structure to the cheesecake, and infuse it with its delightful aroma.
On a final note, if you wish, you can additionally soak the cake base with some fresh espresso or even vegan hazelnut latte, for some added flavour. It would be also amazing with some additional hazelnuts stirred through the batter, as well.
Ingredients
For the gingerbread espresso base
50 grams plain flour
¼ teaspoon baking soda
35 grams vegan honey, dandelion or apple
1 tablespoon vegetable oil
1 teaspoon vanilla bean paste
½ teaspoon apple cider vinegar
½ teaspoon instant espresso powder
40 millilitres warm water
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
For the hazelnut cheesecake
120 grams soft hazelnut nougat, at room temperature
100 grams vegan cream cheese
200 millilitres vegan double cream
30 grams Biscoff Lotus biscuits, finely crushed
2 levelled tablespoons unsweetened cocoa powder
½ teaspoon vanilla bean paste
Preparation
Start by making the cake, as it needs to be completely cool to the touch before adding the filling. Let the oven preheat to 180°C and line a small round cake pan (13 cm in diameter) with baking parchment; bottom and sides. Take a medium bowl and pour in the vegan honey, oil, vanilla, vinegar, instant espresso, and warm water, and whisk them vigorously until combined. Sift the plain flour, baking soda, and all the spices into the honey mixture, and whisk everything together until just blended.
As soon as the batter is ready, pour it into the prepared pan, tap a few times on the counter to pop any air bubbles, and bake immediately in a preheated oven, at 180°C, for 8-10 minutes, checking for doneness early. As soon as a toothpick inserted into the centre comes out clean, the cake is done. Remove it from the oven and let it cool down in the pan.
Once the cake is cool, proceed to make the cheesecake. Place the softened nougat in a medium bowl, add in the crushed Biscoff biscuits and the cocoa powder and stir them through. Add in the vegan cream cheese and the vanilla, and mix everything together with a spoon. Separately, whip the vegan double cream until very soft peaks form. Add the nougat to the whipped cream, and start blending on low until almost firm peaks form. Turn the speed up to the highest, and whip until very firm peaks form.
Place the cooled cake onto a small serving platter, close a cake ring around it, and line it with a tall strip of acetate. Spread the cheesecake over the cake base, level the top, and let it stand in the refrigerator for at least 8 hours, to firm up. Serve with dark chocolate shavings and strong coffee. Yields 4 large servings or 6 smaller ones.
