Ginger Cheesecake
Description
This Ginger Cheesecake is a delightful twist on the classic dessert, offering a perfect balance of creamy richness and spicy warmth. The base is made from crushed gingersnaps and melted margarine, providing a sturdy, flavorful foundation that complements the filling beautifully. The cheesecake itself is light and airy, infused with fresh grated gingerroot and chopped candied ginger for bursts of aromatic spice. A touch of orange peel adds a bright citrus note that cuts through the sweetness of the cream cheese and sugar. Ideal for holiday gatherings or special dinner parties, this dessert feels sophisticated yet approachable. It requires patience to chill properly, ensuring the perfect sliceable texture. Serve it plain or with a dollop of whipped cream for an elegant finish.Ingredients
Directions
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Preheat oven to 350F (175C). Spray a 9-inch springform pan with vegetable cooking spray.
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In a medium bowl, stir together the gingersnap crumbs, powdered sugar, and melted margarine until evenly combined.
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Press the crust mixture firmly into the bottom of the prepared springform pan.
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Bake the crust for 5 minutes. Remove from the oven and allow to cool.
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Reduce oven temperature to 325F (160C).
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In a food processor or using an electric mixer, beat half of the cream cheese until smooth.
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Add the sour cream, granulated sugar, and eggs to the cream cheese. Blend until completely smooth and well combined.
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Add the remaining cream cheese in small pieces, blending until the mixture is smooth and uniform.
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Mix in the grated fresh gingerroot, chopped candied ginger, and orange peel until evenly distributed.
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Pour the cheesecake batter into the prepared crust, smoothing the top.
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Bake for 1 hour and 10 minutes, or until the edges are set but the center still has a slight shine and jiggles slightly.
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Remove from the oven and let cool on a wire rack for at least 1 hour.
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Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or overnight, to set completely.
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To serve, run a thin knife around the edge of the pan to loosen. Release the sides of the springform pan.
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Wipe the knife blade clean between each cut for neat slices.
Nutrition Facts
Servings 14
- Amount Per Serving
- Calories 237.9kcal
- % Daily Value *
- Total Fat 10.3g16%
- Saturated Fat 3.3g17%
- Cholesterol 0.0mg0%
- Sodium 153.8mg7%
- Total Carbohydrate 3.9g2%
- Dietary Fiber 0.0g0%
- Sugars 3.8g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a cleaner cut, dip your knife in hot water and wipe it dry before each slice.
This cheesecake can be stored in the refrigerator, covered, for up to 4 days. It can also be frozen for up to 2 months; thaw in the refrigerator overnight before serving.
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the batter.
If you prefer a stronger ginger flavor, increase the fresh ginger to 1 tablespoon.
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