Christmas Cake With Gingerbread Syrup, Cheesecake Filling And Fresh Berries



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This amazing Christmas cake with gingerbread syrup, cheesecake filling and fresh berries is my third and final Christmas recipe this year using Monin gingerbread syrup which you can buy through if you live in Ireland.

It’s definitely the hardest one of the three though. Both mocktails, Blueberry – Gingerbread Syrup Mocktail with Rosemary and Lemon and the Apple – Gingerbread Syrup Sparkling Mocktail are of course very easy to make. This cake definitely requires a lot of patience. One of the cakes I made collapsed as I opened the oven while baking – what a mistake to make! Stacking them up was also nerve-racking but once you get it all assembled it’ll stay as-is in the fridge perfectly.

The first version I made also only had the cheesecake filling and no berries inside – only on the side. However, the berries really complimented the cake so in the second version I made I added them underneath the filling as well.

Despite the effort, this cake may be the best cake I ever made. The filling is just amazing, the combination of Philadelphia, double cream, and mascarpone is just heavenly combined with the icing sugar.



Adjust Servings
180g golden caster sugar
75ml Monin gingerbread syrup
200g softened butter
4 medium eggs
215g self-raising flour
1tsp milk
250g mascarpone
280g Philadelphia cream cheese
250ml double cream
100g icing sugar
200g raspberries
200g blueberries


Preheat the oven to 180°C
Line the bottom of the 20 cm cake tin(s) with baking paper.
Mark as complete
Add the butter, syrup, and sugar into a bowl and whisk until creamy.
Add the eggs one by one and wait until each egg is incorporated before adding the next one.
Add the milk and then gradually add the flour.
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Divide the batter into the two tins
Put in the oven for 25 minutes.
Do open the oven early or the cake will collapse. Leave to cool down completely while making your filling.
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Whisk the mascarpone and Philadelphia together with the icing sugar
Gradually add the double cream and whisk until you get a thick spreadable cheesecake filling.
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It's time to stack the cake
Put one layer of cake on the bottom. Mush the raspberries with a fork and do the same for the blueberries, keep a few of each unmushed to put on top of the cake. Spread a layer of the blueberries on the bottom cake. Top with a layer of cheesecake filling and gently place the second cake on top. Repeat this now but with the raspberries.
Put the final cake on top and spread the remaining cheesecake filling in the middle. Top with fresh berries. You can add some rosemary for a Christmas look but definitely don't eat it though!
Mark as complete
You don't need 3 tins if you don't have them, you can just bake the cake in one tin and then do the other one after (wait for the tin to cool down first and keep your batter in the fridge while the previous one is baking)

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