Festive Cheesecake for the holiday table

Anna Olson, Canada’s baking sweetheart selected the country’s Top 5 cheesecakes that are perfect for the holidays, or any day really including a velvety matcha cheesecake, a no-bake gingerbread cheesecake topped with salted caramel, a festive pear cranberry cheesecake, a cheesecake swiss roll, and a triple gingerbread cheesecake made by former lawyer-turned-baker, Maggie Frith, which Anna named the best cheesecake of 2023.

Serving any one of these mouth-watering cheesecakes will be sure to put you and your readers on the nice list this holiday season!

Gingerbread Cheesecakes with Ginger Whipped Cream Recipe by Maggie Frith, Magpie Cakery (@themagpiecakery)

Yield: 12 Mini Cheesecakes

INGREDIENTS
Graham Cracker Crust
1 cup (120 grams) gingerbread cookie crumbs or gingersnap crumbs*
2 tablespoons (dark or light) brown sugar
1 tablespoon (15 grams) crystallized ginger, pulverized**
3 tablespoons (42 grams) unsalted butter, melted and cooled slightly
Ginger Whipped Cream
3 tablespoons Tre Stelle Original Cream Cheese, cold
3/4 cup heavy/whipping cream, very cold
1/2 cup (60 grams) icing sugar, sifted
1 tablespoon (15 grams) crystallized ginger, pulverized*

Filing
1 pound (454 grams) Tre Stelle Original Cream Cheese, room temperature***
2/3 cup (133 grams) granulated sugar
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon table salt
2 tablespoons (40 grams) molasses
2 eggs, room temperature***
1/2 cup heavy/whipping cream, room temperature
1 teaspoon vanilla
*Alternatively, use graham cracker crumbs and add 1/4 teaspoon ginger, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg and 1/8 teaspoon cloves
**Use a spice grinder or high-powered blender to pulverize the crystallized ginger (2 tablespoons/30 grams in total). Alternatively, if ginger is very soft, use a sharp chef’s knife to finely chop.
***Ensure cream cheese, eggs and cream are at room temperature before baking begins or the cheesecake may crack

METHOD
For the Gingerbread Crumb Crust
1. Preheat oven to 325 degrees F with the rack adjusted to the middle position. Line a 12-count muffin pan with liners and set aside.
2. In a medium bowl, whisk together the gingerbread cookie crumbs, sugar and crystallized ginger. Drizzle the melted butter over the dry ingredients and mix with a spatula until evenly moistened.
3. Transfer a heaping tablespoon of crumb crust into each liner and use the bottom of a shot glass (or similar) to press the mixture firmly into the muffin pan. Bake until the crusts are fragrant and golden brown, about 5 minutes. Cool on a wire rack while preparing the filling.
For the Filling
1. Whisk together the sugar, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl and set aside.
2. Combine the cream and vanilla in a spouted measuring cup and set aside.
3. In a stand mixer fitted with a paddle attachment (or using a hand-held mixer), beat the cream cheese on medium-low speed until smooth, about 1 minute. With the mixer running, gradually add the molasses and beat for 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl. Continue to mix on medium-low until well combined, about 30 seconds more.
4. With the mixer on medium-low, add the sugar-spice mixture and beat for 30 seconds. Scrape down the sides and bottom of the bowl.
5. Add the eggs and mix on medium-low speed for 30 seconds. Scrape down the sides and bottom of the bowl once more.
6. Reduce the speed to low and slowly add the cream-vanilla mixture, mixing until just combined, about 20 seconds. Give the batter a final scrape, stirring with a spatula to ensure the mixture is well combined. Do not over-beat.
7. Divide the batter between the liners, leaving 1/8-inch of space at the top of the liner.
8. Bake, without disturbing, until the centre of the cheesecakes jiggle slightly when the pan is shaken, about 16 to 20 minutes. Cool at room temperature, about 30 minutes. Transfer to the refrigerator and chill for at least 2 hours, up to 2 days. Cheesecakes (without the ginger-whipped cream) can also be frozen in an air-tight container for up to 3 months. Thaw in the refrigerator overnight.)

For the Ginger Whipped Cream
1. Place the stand mixer bowl and whisk attachment in the freezer (or a large bowl and wire beaters, if using a handheld mixer) for 10 minutes prior to starting.
2. Using the stand mixer (or using a hand-held mixer), whisk the cream cheese at medium-high speed until smooth, about 1 minute. Reduce the speed to medium speed and slowly add the whipped cream. Continue to whisk the mixture until soft peaks form, about 3 minutes.
3. With the machine running, slowly add the icing sugar. Increase the speed to high and beat until stiff peaks form, about 1 minute. Don’t over-beat. Gently fold in the crystallized ginger and use immediately.
Assembly
4. Pipe the ginger-whipped cream onto the cooled cheesecakes and top with gingerbread person (optional).

TIPS for Making Cheesecake:
• Ensure Tre Stelle cream cheese is at room temperature before baking – transfer the cream cheese to a large bowl and set aside at room temperature for one to two hours.
• To help keep the top of the cheesecakes from cracking, don’t over-beat the mixture when adding the eggs.
• Do not open the oven door when baking.
• Chill the cheesecake completely before adding Ginger-Whipped Cream.
• Do not over-bake the cheesecakes – the centre will jiggle slightly when the pan is shaken. The cheesecake will continue to set while it cools.

Individual Matcha Cheesecakes

Recipe by Kelly Wong (@kellysbakedgoods)
Yields: 6 servings (5 oz each)

INGREDIENTS
Base
1 cup graham cracker crumbs
3 tbsp melted unsalted butter
Matcha Cheesecake Filling
200 g Tre Stelle Original Cream Cheese*
1 cup whipping cream**
4 tbsp sugar
2 tbsp matcha
Topping of your choice (I used Matcha Pocky sticks)
Equipment
Mixing bowls
Stand mixer or electric mixer

Instructions
1. Make the base by mixing Graham cracker crumbs and melted butter until combined. Divide evenly between individual cups. Set aside in the refrigerator while making the cheesecake filling.
2. In a large bowl, pour the whipping cream in and beat on high speed until stiff peak. Set aside in the refrigerator.
3. In a separate bowl, combine Tre Stelle Original Cream Cheese, sugar and matcha. Mix until completely smooth (should reach to a silky texture without lumps).
4. Using a spatula, gently fold the whipped cream into the cream cheese mixture until completely combined.
5. Spoon the mixture into a piping bag and pipe it into each cup. 6. Refrigerate for at least 4 hours. Dust with matcha and add topping of your choice. Enjoy!
Notes
*Cream cheese must be room temperature for mixing to achieve silky texture.
**Whipping cream should be cold

Mini Pear Cranberry Cheesecakes

Recipe by Angelina

INGREDIENTS
1 small carton (471mL) heavy whipping cream
3 packages of Tre Stelle Original Cream Cheese (Since cream is already soft, no need to bring to room temperature)
2 teaspoons lemon juice
1/4 cup granulated sugar
1/2 cup sour cream
1/2 cup crushed pecans
1 cup of graham crumbs crushed
1/2 cup butter
2 cups Bartlett pears
1 cup of cranberries

Steps
1. Whisk heavy cream until it has become whipped cream and has stiff peaks
2. Next, mix 1 teaspoon of lemon juice, 1/4 cup sugar, cream cheese and sour cream until combined. Fold whipped cream into cream cheese mixture.
3. Combine melted butter and graham crumbs and line the bottom of a pan or if making mini version, press crumbs into bottom of a muffin tin, bake for 10 mins at 350 degrees or can be left as is without baking too.
4. Pan sear pears and cranberries until soft and add in 1/4 cup sugar and 1 teaspoon of lemon juice
5. Once graham cracker base and fruit portion are cooled, pour the cream cheese filling in, top with fruit.
6. Let chill for 4 hours minimum and serve after and enjoy!

No-Bake Gingerbread Cheesecake with Salted Caramel

Recipe by Sabrina Stavenjord (@sabrinastavenjord)

Ingredients

Crust
1 cup gingersnap cookie crumbs
1 cup graham cracker crumbs
3 Tbsp sugar
6 Tbsp unsalted butter, melted and cooled
Gingerbread Cheesecake Filling
600 grams (3 200g packages) Tre Stelle Original Cream Cheese, softened
1/2 cup icing sugar
1/2 cup homemade or store-bought salted caramel
3 Tbsp molasses
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
Pinch salt
3/4 cup heavy cream
Garnish
1/2 cup salted caramel
1 cup heavy cream
3 Tbsp icing sugar

Directions
1. Line a springform pan with parchment paper, set aside.
2. For the crust: In a large bowl, mix gingersnap cookie crumbs, graham cracker crumbs and sugar. Add the butter and work until the mixture resembles wet sand. Transfer to the prepared springform pan and press into the bottom of the pan and 1 inch up the sides. Place in fridge to chill slightly.
3. For the filling: In a large bowl, beat softened cream cheese and icing sugar until fluffy, about 1 minute. Add salted caramel, molasses, vanilla, cinnamon, ginger, nutmeg, cloves and salt and mix to combine.
4. In another bowl, whip heavy cream to stiff peaks. Fold the heavy cream into the cream cheese mixture until well combined. Pour into the prepared crust and smooth out the top. Chill uncovered in the fridge for at least 6 hours or overnight.
5. To serve, spread salted caramel overtop of the chilled cheesecake and whip heavy cream with icing sugar to stiff peaks. Enjoy!
Note: for the gingersnap cookie crumbs, place cookies in a food processor and blitz into a fine crumb, alternatively place in a resealable bag and crush with a rolling pin.

Gingerbread Men Cheesecake Roll

Recipe by Mimi Cheung (@indulgewithmimi)

Ingredients
Pattern Paste (Optional)
20 grams of cake flour
2 teaspoons granulated sugar
1 tablespoon + 1 teaspoon milk
1 teaspoon vegetable oil
2 egg whites
1 tablespoon granulated sugar
Gel colours
Dry Mix for Cake Batter
45 grams cake flour
1 1/2 teaspoons gingerbread spice*
¼ teaspoon fine sea salt
Wet Ingredients for Cake Batter
50 ml milk
40 ml neutral flavoured oil*
25 grams granulated sugar
3 egg yolks
¼ teaspoon vanilla extract
Meringue for Cake Batter
4 egg whites, room temperature
¼ teaspoon cream of tartar
50 grams granulated sugar
Cheesecake Filling
2 teaspoon unflavoured gelatin powder
3 tablespoon water
130 grams Tre Stelle Original Cream Cheese, cold*
45 grams sour cream
35 grams granulated sugar
1 teaspoon vanilla extract
250 ml heavy cream, chilled*
Optional: lemon juice, to taste

Instructions

Pattern Paste (Optional)
1. Determine how much pattern paste you need. (For example, you can halve the pattern paste ingredients if you are using 2 colours or less.)
2. In a small bowl, combine 1st set of sugar, milk and oil together.
3. Sift in flour, stir to combine.
4. In a mixing bowl, whip 2nd set of sugar and egg whites together until stiff peaks form.
5. Gently fold meringue into the wet flour mixture until just incorporated. Don’t overdo it as you can fold a bit more later.
6. Split the pattern paste into separate bowls and add desired colour. Gently fold again to incorporate colour.
7. Transfer into piping bags and pipe desired design onto silicone mats with templates placed underneath as guide. Discard leftover pattern paste.
8. 5-10 minutes before pouring cake base over design, place it in the freezer to set small details.

Gingerbread Cake Base
1. Line a 8 X 12″ rectangular cake pan with parchment paper/silicone mat. (If using pattern paste, take the frozen design/mat out of the freezer and place in tray at step 11)
2. Preheat oven to 325 F.
3. In a small bowl, combine all the “wet” ingredients together with a whisk and set aside.
4. In a large mixing bowl, sift in dry mix. Stir to combine.
5. Create a well in the center. Inside it, add all the “wet” ingredients.
6. Combine until just incorporated, do not over mix as it will result in a tough cake. Set this gingerbread-flour mixture aside.
7. In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add cream of tartar.
8. Increase speed to medium, once the whites become opaque and bubble size decreased, add sugar a little bit at a time.
9. Increase speed to med-high, whip until stiff peaks (when the whisk is pulled out, the tips of the egg whites will point upwards without drooping on itself.) This is now called the meringue.
10. Gently fold ⅓ of the meringue into the gingerbread-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately.
11. (Optional if using pattern paste) Place frozen design in cake tray. Transfer some of the cake batter into a piping bag and pipe around the frozen pattern paste design to minimize movement of the design when the rest of the batter is added.
12. Gently pour the rest of the batter into cake pan, spread out the batter evenly with an angled spatula.
13. Very gently, tap the pan on the counter to release large air pockets.
14. Bake for 12-14 min. at 325 F until a skewer pulls out clean and cake springs back in the center.
15. Let cool in pan for 5 min.
16. Place cooling rack over cake pan. Flip cake over onto the rack, gently remove paper/mat.
17. The side facing up will eventually become the top of the cake roll. Let it cool while making the cheesecake filling.*

Cheesecake Filling
1. Chill mixing bowl and beaters in refrigerator.
2. Add cool water to heat-proof cup, sprinkle gelatin powder on top to bloom. Wait 5 minutes until granules have swelled.
3. Bring a pot of water to boil.
4. Place cup in boiling water, remove when the gelatin becomes liquid.
5. In a large mixing bowl, whip the cold cream cheese, sour cream, sugar and vanilla on medium-low speed until it all comes together.
6. Add the chilled cream into the mixing bowl and whip on high until the beater starts leaving trails in the cream.
7. Check on the gelatin, it should no longer be hot but still liquid.
8. Pour the liquid gelatin into the bowl while whipping, aim for the area in between the bowl and whisk. Whip until stiff peaks.
9. Optional: add a few drops of lemon juice to taste for a tangier cheesecake flavour.
10. Use cream immediately to assemble cake roll.

Assembly
1. Lay plastic wrap on the counter, flip cake onto it.
2. Spread the cheesecake filling onto the cake with a bit of extra on the side that is to be rolled first.
3. Carefully roll up the cake from the short edge using the plastic wrap to help push the cake onto itself.
4. For a rounder cake, wrap one more time with plastic wrap and place in refrigerator to set before cutting (see post for details).
5. Before serving, cut off sides for a cleaner presentation. Gingerbread cake roll can be kept in the fridge in an air-tight container for 2-3 days.

Notes
1. Gingerbread spice can be substituted with 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/4 tsp ground nutmeg.
2. Neutral flavoured oil choices include: grapeseed, canola, vegetable and avocado.
3. Tre Stelle Original Cream Cheese was used in this recipe. It is a tub-style cream cheese that is spreadable/softer than block-style cream cheeses. If using block-style cream cheese, decrease gelatin and water by half.
4. Heavy cream is cream with milk fat content of 35%+ (also labelled as 35% M.F.) It can be substituted with whipping cream which has milk fat of 30%+. Heavy cream is preferred for its stability.
5. Cream and cream cheese must be COLD otherwise the mixture will be soupy.
6. It is not necessary to pre-roll this cake for “muscle memory” to prevent cracking.
7. Cheesecake filling is stabilized. It can be used for piping designs or frosting cupcakes