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Recipe

Triple-Ginger Cheesecake

Featured in our 2017 Christmas Guide
Thomas Allen

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.

Ingredients

For the crust:

  • 8 oz. gingersnaps, finely crushed (2 cups of crumbs)
  • 3 Tbs. granulated sugar
  • 7 Tbs. unsalted butter, melted

For the filling:

  • 3 8-oz. packages cream cheese, at room temperature
  • 3/4 cup crème fraîche
  • 2 Tbs. all-purpose flour
  • Table salt
  • 1-1/4 cups granulated sugar
  • 2 Tbs. finely chopped crystallized ginger
  • 2 Tbs. finely chopped fresh ginger
  • 1 Tbs. pure vanilla extract
  • 4 large eggs, at room temperature

Nutritional Information

      Calories (kcal) : 520
      Fat Calories (kcal): 320
      Fat (g): 35
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 165
      Sodium (mg): 380
      Carbohydrates (g): 45
      Fiber (g): 1
      Protein (g): 7

Preparation

Make the crust:

  • Position a rack in the center of the oven and heat the oven to 375°F.

    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.

Fill and bake the cheesecake:

  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

    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.

Reviews

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Reviews

  • emma864 | 01/11/2017

    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/

  • Teryan | 05/03/2016

    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.

  • macdiva | 12/22/2014

    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.

  • dewatobay | 09/25/2012

    Super creamy and gingery -excellent with strong coffee!

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