Cheesecake with caramel swirl and gingerbread base

Start with the caramel sauce. Combine the muscovado sugar, syrup and butter in a thick-bottomed saucepan. Boil for about 2 minutes until the sauce starts to thicken.

Add the cream a little at a time and continue simmering for about 4 more minutes. Pour the sauce into a jar and refrigerate until it cools and thickens.

Make the gingerbread base. Crush the gingerbread biscuits in a food processor and add the melted butter. Press the mixture into a square tin measuring about 19 cm, preferably with removable sides. Place in the freezer.

Prepare the cheesecake mixture. Beat the egg yolks, icing sugar and glucose syrup in a bowl. Add the cream cheese and beat until smooth. Whip the cream in a separate bowl and fold into the mixture.

Pour the cheesecake mixture over the gingerbread base in the tin. Drizzle the caramel sauce on top and swirl it in lightly. Freeze for about 3 hours.

Meanwhile, prepare the mulled wine lingonberries. Put the thawed lingonberries in a saucepan with the mulled wine and jelly sugar. Boil for 30 seconds, then refrigerate until cool.

Remove the cheesecake from the fridge about 10 minutes before serving. Cut into squares and arrange on plates. Top with the mulled wine lingonberries.