Ginger Cheesecake
Submitted by badinda
Ginger cheesecake with a gingersnap crust, triple ginger punch from fresh ginger root, candied ginger, and orange peel. Lighter than classic cheesecake with reduced-fat cream cheese.
YIELD
14 servingsPREP
10 minCOOK
1 hrsREADY
7 hrsTriple ginger in a cheesecake and a gingersnap crust to match. This recipe layers fresh grated ginger root, chopped crystallized ginger, and a crust of crushed gingersnap cookies for ginger flavor from three different angles, each bringing something distinct.
Fresh ginger root adds sharp, peppery heat. The candied pieces deliver chewy, sweet-spicy bursts throughout the filling. And the gingersnap crust brings toasty, baked spice on the bottom. A teaspoon of orange zest weaves through the filling, adding a citrus brightness that keeps all that ginger from feeling one-note.
Using reduced-fat cream cheese and light sour cream makes this lighter than a traditional cheesecake without sacrificing that dense, creamy texture. The food processor does all the work, blending everything silky smooth.
Pro Tips
- Grate the fresh ginger on a microplane for the finest texture. Fibrous chunks of ginger in a smooth cheesecake filling are unwelcome
- Add the cream cheese in small pieces to the food processor so it blends evenly without lumps
- Pull the cake when the center still shines slightly. It continues to set as it cools. Overbaking dries the filling and causes cracks
- Wipe your knife blade between each cut for clean, professional slices
Variations
- Lemon ginger: Swap orange zest for lemon zest and add a tablespoon of lemon juice for a brighter citrus note
- Caramel drizzle: Warm caramel sauce poured over each slice pairs beautifully with the ginger spice
- Pumpkin ginger cheesecake: Blend in ½ cup pumpkin puree for a fall-flavored twist
Ingredients
Directions
To prepare the crust: Spray a 9-inch springform pan with vegetable cooking spray.
With a fork, stir together the gingersnap crumbs, powdered sugar and margarine.
Press into the bottom of the pan.
Bake in a preheated 350℉ (180℃) F oven 5 minutes.
Remove from the oven and cool.
Reduce oven temperature 1 hr to 325℉ (160℃).
To prepare the cheesecake: In a food processor or with an cream, sugar and eggs, blending until smooth.
Add the remaining cream cheese in small pieces, blending until smooth.
Mix in the gingerroot, candied ginger and orange peel.
Scrape the batter into the prepared crust. Bake 1 hour 10 minutes.
The center of the cheesecake will still have a little shine.
Remove from the oven and cool on a rack.
Cover and refrigerate at least 6 hours.
Run a knife around the edge of the pan and remove the sides When cutting the cheesecake, wipe the blade between each cut.
Comments
