Servings: ten to twelve.
Get your ginger three ways in this zippy cheesecake: fresh and crystallized ginger flavor the filling, while the crust is made from pulverized gingersnaps. Create your own customized cheesecake recipe with our Recipe Maker.
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In a medium bowl, stir together the gingersnap crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
Add the crystallized ginger, fresh ginger, and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days. The cake can also be frozen at this point for up to 1 month (see make-ahead tip, below).
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.
Make Ahead Tips
To freeze, put the unmolded, cooled cake on a rimmed baking sheet in the freezer, uncovered, until the top is cold and firm; then wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
Great recipe!Here is another good recipe to try. Raw Ginger Pumpkin Cheesecake. Very easy to make. Best I've ever had!http://skinnygirlsguide.com/raw-ginger-pumpkin-cheesecake/
Made this twice with mixed results. The first time was very bland and tasteless. Had substituted sour cream for creme fraiche. The second time increased salt to 1/2 teaspoon used creme fraiche, added the zest of one lime as well as its juice and reduced amount of creme fraiche by 1 tablespoon. It was really delicious! It needed salt and acid. The creme fraiche gives it a very light texture.
Excellent recipe! Best of all my cheesecake didn't crack and I didn't have to use a water bath. I'll be making this again.
Super creamy and gingery -excellent with strong coffee!
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