- 250g Walker's Gingerbread Shortbread
- 60g butter
- 500g cream cheese
- 100g icing sugar
- 2tsp vanilla extract
- 300ml double cream
- 1tbsp lemon juice
Line the bottom of an 8 inch deep spring form pan with greaseproof paper.
Melt the butter in a medium size pan and add the gingerbread shortbread crumbs.
Mix well and press the crumb mixture into the pan base then put into the fridge to set.
In a large bowl, add the cream cheese, icing sugar, vanilla extract and lemon juice. Whisk until smooth.
Add the double cream and whisk the mixture together until it comes together and becomes thicker. Do not overmix. The mixture should be really thick so that it doesn’t fall off the whisk when it is lifted.
Add the cheesecake mixture to the top of the gingerbread shortbread base and smooth the top. Place in the fridge for at least 5 hours.
Use a warm dry knife to carefully score round the edge of the cheesecake and lift carefully onto a plate. Slice into portions and enjoy with toppings of your choice.