This recipe is targeted more to my Northern European readers, who just might have a small disc of gingerbread dough hiding in the back of the fridge. (You know, for those who were just too busy during Christmas to "bake through" all the home-made gingerbread dough they made in early December). This is a great way to use up any leftovers. I've made it with both proper curd cheese and the ricotta that's becoming widely available here in Estonia, and actually prefer using ricotta here. Instead of individual spices, feel free to use a mixed spice, apple pie spice, pumpkin pie spice or gingerbread spice of your choice.
The cake is excellent with some lingonberry jam.
Gingerbread Ricotta Cheesecake
(Kohupiimakook piparkoogipõhjal)
Serves eight to ten
about 350 g gingebread dough
500 g ricotta cheese
4 large eggs
85 g caster sugar (100 ml)
0.5 tsp ground cinnamon
0.25 tsp ground cloves
a sprinkling of cardamom
Roll out the gingerbread dough into a circle about 28 cm across, then use this to line a 24 cm buttered and lined springform dish.
Whisk eggs and sugar until pale and frothy, fold in the ricotta and the spices. Spoon the filling over the gingerbread base.
Bake in a pre-heated 200 C oven for about 40-45 minutes, until the filling looks more or less set (yet still slightly wobbly - it'll cool and set once out of the oven).
Cool completely before cutting into slices and serving with lingonberry jam.
4 comments:
This looks great! Your photos are lovely too.
ma mõtlesin oma taignajääkide kasutamiseks sellesama asja täitsa ise välja, aga lisaks segasin kohupiimasse ka eggnogi-jäägid:) sai väga hea.
Ah sa raks! I just threw out my last bit of leftover dough last week. I will have to remember this for next winter!
Hugo
What a great idea -- and the lingonberries have me longing.
PS Says the pal from St. Louis whose toes are all cozy in red socks and who's drinking tea out of a gorgeous red mug which arrived yesterday, in perfect condition! :-)
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