A small-batch, refined sugar free gingerbread cheesecake featuring aromatic, warm gingerbread spices and a gluten-free hazelnut oat base.
Preheat the oven to 180ºC (350ºF).
Add the eggs and beat slowly, just until they’re incorporated. Don’t mix too much at this point or too much air will end up in the batter and cause cracks in the final bake.
Give the batter a good scrape and mix with a spatula and then pour it on top of the prepared base. Tap the pan on the counter a few times to release any large air bubbles and then place the pan in a roasting tray. Fill the tray 1 to 1 ½ inches deep with hot water and place the tray on the middle rack of the oven.
Bake the cheesecake for 55-65 minutes. Check the cake at 45 minutes and if it is beginning to brown too much on top, cover very loosely with foil. You will know the cheesecake is done by gently nudging the tin; the cake should have a slight wobble to the middle.
This cheesecake will keep for 3 days refrigerated and sealed in an airtight container.