Spiced Gingerbread & Caramel No-Bake Cheesecake

1. Grease a 23cm springform tin (at least 6cm deep) and line the base with baking paper.

Base

1. Crush biscuits to fine crumbs. Combine with melted butter and press evenly into the base of the prepared tin. Refrigerate while you make the filling.

Filling

1. Beat cream cheese until smooth. Add one third of the melted chocolate and mix in. Beat in remaining chocolate. Add cream, cinnamon and ginger and whip until soft peaks form.
2. Pour half of the mixture onto the biscuit base. Dollop Barker's Professional Fruit Mince over the top, then add remaining mixture. Use a flat-bladed knife to gently swirl in. Smooth the top.
3. Refrigerate for at least 6 hours, ideally overnight.

Topping

1. Place Barker’s Professional Classic Crème Caramel in a water bath to gently heat to an easy spreading consistency.
2. Run the edges of a thin butter knife around the sides of the cheesecake. Transfer from the tin to a serving plate.
3. Using an offset spatula, spread Barker’s Professional Classic Crème Caramel over the top of the cheesecake. Refrigerate while you prepare the cream.
4. Whip cream, mascarpone, icing sugar and vanilla together until soft peaks form. Transfer to a piping bag fitted with a large open star piping tip.
5. Pipe swirls of cream around the top of the cheesecake. Add dollops of Barker’s Professional Fruit Mince between the cream, then decorate with mini gingerbread people and sprigs of rosemary. Dust with icing sugar.

Tips

1. Cheesecake needs to be kept refrigerated. Keeps well for 3 days.