Key Ingredients:

Gingerbread Base

  • 200g Gingerbread cookies
  • 100g Fine Semolina or your favourite biscuit
  • 130g Unsalted Butter – Room Temperature

Cheese Cake Filling

  • 500g Cream Cheese- Soften
  • 250g Labin or sour cream
  • 2/3 Cup Castor Sugar
  • 4x Eggs
  • 2x Teaspoons Ground Ginger
  • 1x Teaspoon Mixed Spice

Caramel Jersey Sauce

  • 1x Cup Brown Sugar
  • 395g Can Condensed Milk
  • 200g Unsalted Butter
  • 300g Caramel Jerseys

How to Make


  1. Pre-heat oven to 170°C.
  2. Line a 20cm round spring foam baking tin with baking paper.


  1. Combine biscuit and semolina in a food processor until finely crushed
  2. Add the butter, process until combined
  3. Spoon into pan and press evenly on and around the base
  4. Place in fridge for 30 mins or until firm
  5. Beat the cream cheese filling ingredients (Not including eggs and spice) until smooth
  6. Then add one egg at a time and beat till well combined, add ginger and mixed spice


  1. Combined Bake for 1 hour or until almost set
  2. Turn oven off. Leave in the oven, with the door ajar slightly, for 2 hours to cool.
  3. Place in fridge. Once chilled, decorate with sauce and decorations.

– Baking times may vary depending on ovens.
– Allow cake to cool completely prior to decorating.