Howard's Gingerbread Cheesecake

Join Howard Middleton (GBBO, series 4) live from his kitchen in Sheffield as he shows you how to create some of the cutest cheesecakes on the street. You'll bake crunchy, moreish ginger biscuits to crush and top with creamy spiced cheesecake and serve with a delicious blackberry coulis. Lined up against their gingerbread houses, these are desserts with more than kerb appeal!

This class will be on Saturday 4th December at 8pm UK. We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund.

All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 18 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

Mixing Bowls 

Balloon Whisk 

Wooden Spoon 

Cookie Cutters

Flat Baking Trays 

Baking Parchment 

Small Pan 

Sharp Knife

Rolling Pin 

20cm/8in Square Cake Tin 

Stick Blender (optional) 

Sieve

Ingredients:

For the Gingerbread Biscuits:

350g Plain Flour 

½ tsp Bicarbonate of Soda* 

Pinch of Salt 

1 Large Egg**

2tbsp Syrup from a Jar of Preserved Stem Ginger*** 

3 Heaped tsp Ground Ginger

2tbs Date Syrup, Maple Syrup or Golden Syrup 

110g Cold Unsalted Butter

170g Soft Light Brown Sugar

For the Ginger Cheesecakes:

400g Soft Curd Cheese/Cream Cheese  

100g Quark/Greek Yoghurt or Marscapone

2 Large Eggs** 

4tbsp Maple Syrup

4 Pieces of Preserved Stem Ginger, finely Chopped*** 

30g Unsalted Butter, Melted

4tbsp Green Ginger Wine (or replace with fruit juice)*** 

150g Ginger Biscuits, Crushed (from above)

For the Blackberry Coulis:

30g Caster Sugar 

1tsp Vanilla Extract or Vanilla Bean Paste

300g Fresh Blackberries (or Frozen Defrosted)

For the Decoration:

9 Large Fresh Blackberries 

A Little Icing Sugar

*Baking Soda (i.e Arm & Hammer) in US

**UK Large Egg = US Extra-Large Egg

***Americans will not have this… add more date/maple/golden syrup and ground ginger. For the stem ginger pieces in the cheesecake can candied ginger be used? That is very common in the US. I’ve never heard of Green Ginger Wine – what flavor of fruit juice (or other alcohol?) is preferred?

If you have any questions regarding this class please email us at info@bakewithalegend.com. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!

It is your responsiblity to check the ingredients do not impact any allergies  or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard.