Upside Down Gingerbread Cheesecake

Preheat the oven to 205ºC. Grease and line a 10 x 15 pan.

In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, nutmeg, salt, and brown sugar. Set aside.

In a medium saucepan combine the butter, water, and treacle. Over medium-high heat, heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Let cool slightly. Add in the buttermilk, eggs, and vanilla.

Pour the batter into the prepared pan. Bake for 20 minutes or until cooked through then leave to cool thoroughly.

Crush the gingerbread men (or a mixture of gingerbread men and gingernut biscuits) and mix in the melted butter. Then press into the base and sides of a greased deep loose bottomed cake pan., then chill.

In a large bowl combine cream cheese, mascarpone, double cream, lemon juice, vanilla extract and icing sugar with an electric whisk on medium speed. Stop at medium to firm peaks.

Coat the inside of your biscuit shell in a thin layer of cream cheese mixture and then add a layer of jam to the bottom.

Fill with the rest of your cream cheese mix but leave enough space to insert your sponge layer.

Trim your gingerbread sponge to size and insert into the base of your cheesecake. Refrigerate overnight for best results.