Preparation
Melt the butter and let it cool.
In your food processor, blend the Sigdal crisps. Add the butter and gingerbread spices and process to a crumbly mass.
Press the mixture into a 24-centimetre removable rim mould. Press down hard so that the bottom is compact. Leave to rest for at least 1 hour.
Mix the cheeses to a smooth cream. Spread it on the base of the cake.
Heat the fig jam with the water in a small saucepan over low heat. The mixture should not boil, just be lukewarm. Let the jam cool before spreading it on the cheesecake. Leave to stand for at least 2 hours in the fridge.
Before serving, decorate the cheesecake with the decorations you have chosen.
Copyright recipe and photo: carolineikoket.com
With Sigdal, dare healthy excess!
