GINGERBREAD CHEESECAKE
The warm, spicy flavors of gingerbread are a natural match for cheesecake. I mean, who doesn't love a slice of gingerbread cake slathered with cream cheese frosting? This dessert is certainly rich, but it is also packed with lots of spices, including a hefty sprinkle of both ground and fresh ginger, classic cinnamon, allspice that lends a slightly peppery note, and a bit of fresh lemon zest to brighten things up. It can be a little tricky to get the batter completely smooth, so make sure all the ingredients are at room temperature before you start mixing, and take care to bake the cheesecake gently to avoid cracks. The cranberry topping here is optional but it is festive and delicious, and a great little cover-up if the cheesecake does happen to crack. Alternatively, this is great with a bit of lightly sweetened whipped cream or crème fraîche. Slice cheesecake with a clean, hot knife for the tidiest servings.
Provided by Yossy Arefi
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield 9-inch cheesecake
Number Of Ingredients 23
Steps:
- Bring the cream cheese, sour cream and eggs to room temperature.
- Heat oven to 325 degrees. Wrap the bottom and exterior sides of a 9-inch springform pan with a layer of aluminum foil; make sure to wrap to the top of the sides since the pan will be submerged halfway in a water bath while baking.
- Prepare the crust: Stir the gingersnap crumbs, brown sugar, ground ginger and a pinch of salt together in a medium bowl. Add the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until golden brown and fragrant, 9 to 11 minutes. Set aside while you prepare the filling. Set a kettle or medium pot of water to boil.
- Prepare the filling: Add the cream cheese to the bowl of a stand mixer and mix on medium-high, scraping down the sides of the bowl occasionally until very smooth and fluffy, 4 to 5 minutes. Add the brown sugar and spices and mix until well combined and completely smooth, about 2 more minutes. Scrape the bottom and sides of the bowl, then add the eggs a little bit at a time, mixing each bit completely into the mixture before adding the next. Add the sour cream, molasses, rum, fresh ginger, lemon zest and mix until just combined.
- Use a rubber spatula to scrape down the bottom and sides of the bowl and mix the last few strokes by hand. Make sure the mixture is totally, completely smooth, then pour it into the prepared crust. The mixture will fill the pan almost all of the way to the top. Firmly tap the pan on a countertop to release any air bubbles.
- Set a roasting pan on the center rack of the oven and place the cheesecake in the pan. Fill the pan with boiling water about halfway. Bake the cheesecake for one hour, without opening the door. After one hour check for doneness by gently tapping the side of the pan. The cheesecake should look set at the edges but still a bit wiggly, and will be light golden brown on top. If it is not finished baking, check it every 5 to 10 minutes or so until done.
- When the cheesecake is finished baking, turn off the oven, prop the oven door open a crack (a wooden spoon works great for this), and let the cheesecake cool in the oven until it is close to room temperature, about an hour.
- Remove the cheesecake from the oven, remove the foil from the outside of the pan, and transfer to the refrigerator to cool completely, at least 4 hours and up to 2 days. After it has completely cooled, loosely cover the pan with plastic wrap. To slice: run a hot thin knife around the edge of the pan before removing the ring.
- While the cheesecake cools make the cranberries: Add the cranberries, orange juice, ¼ cup/60 milliliters water, rum, and sugar to a saucepan. Cook over medium-high heat, stirring occasionally until the cranberries burst and the mixture is slightly thickened, about 10 to 15 minutes. Stir in the chopped crystallized ginger. Serve at room temperature or chilled.
CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES
Provided by Michael Laiskonis
Categories Citrus Ginger Dessert Cream Cheese Raspberry Lime Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 21
Steps:
- For shortbread crust:
- Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
- Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
- For cheesecake:
- Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
- Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
- Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
- For ginger-lime candied raspberries:
- Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
- Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.
GINGER-LEMON CHEESECAKE BITES
A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.
Provided by pho1962
Categories Desserts Cakes Lemon Cake Recipes
Time 1h30m
Yield 48
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
- Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
- Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 9.3 g, Cholesterol 18 mg, Fat 4.8 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 2.5 g, Sodium 60.7 mg, Sugar 6.1 g
GINGER CHEESECAKE BARS
A double dose of spice flavors these refrigerated sweets: Chopped crystallized ginger is mixed into the filling, and crushed gingersnaps make up the crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray; set aside. Place gingersnaps in a food processor; pulse to a powder. Transfer to a small bowl, and stir in butter until well combined. Press gingersnap mixture evenly into bottom of prepared baking sheet. Bake crust until firm, about 12 minutes. Let cool completely.
- Meanwhile, put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until softened. Mix in sugar, egg, egg yolk, sour cream, and vanilla until well combined. Mix in crystallized ginger.
- Pour the cream cheese mixture onto crust, and spread evenly with a rubber spatula. Bake, rotating sheet halfway through, until filling has puffed and feels slightly firm to the touch (do not let brown), 20 to 25 minutes. Let cool completely on a wire rack. Refrigerate, covered with plastic wrap, until set,about 1 hour. To serve, cut into bars.
CANDIED GINGER CHEESECAKE.
Make and share this Candied Ginger Cheesecake. recipe from Food.com.
Provided by ChefRed
Categories Cheesecake
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Coat the bottom of a 20-inch springform pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; set aside.
- Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
- Pour into greased pan. Bake at 325 deg for 50 minutes or until almost set. Remove from oven and cool 15 minutes. Cover and chill at least 8 hours. Garnish with crystallized gingerroot strips if desired.
Nutrition Facts : Calories 386.2, Fat 16.4, SaturatedFat 9.6, Cholesterol 99.4, Sodium 683.9, Carbohydrate 37.3, Fiber 0.2, Sugar 29.6, Protein 20.1
GINGER PUMPKIN CHEESECAKE
Ginger is a favorite fall flavor that I couldn't resist adding to the season's best dessert: pumpkin cheesecake. —Kathy Kuehn, Piedmont, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine cookie crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of greased 9-in. springform pan; set aside. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, pumpkin, sugar, cottage cheese, flour, cinnamon, vanilla, salt, nutmeg and cloves until blended. Add eggs; beat on low speed just until combined. Pour into crust. , Bake at 350° for 60-70 minutes or until center is almost set. Combine the sour cream, marmalade and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. If desired, top with candied orange slices. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 325mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY GINGER CHEESECAKE
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Make crumb crust as directed, adding ground ginger to crust. Preheat oven to 350°F.
- Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 minutes. Leave oven on.
- Stir together sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing evenly. Bake cake with topping 10 minutes.
- Run a knife around top edge of cake to loosen and cool completely in springform pan on rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
GINGER-KIWI CHEESECAKE
Make and share this Ginger-Kiwi Cheesecake recipe from Food.com.
Provided by Diana Adcock
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl combine the cookie crumbs, 1/4 cup of the diced ginger and melted butter.
- Pat evenly over the bottom of a 8 inch springform pan.
- Bake for 10-12 minutes.
- In a food processor or blender whirl ricotta cheese, egg whites and lemon juice until mixture is very smooth.
- In a large bowl mix the yogurt cheese, sugar, grated lemon peel and vanilla.
- Add ricotta mixture and stir until well blended (this will be thin).
- Pour onto cooked crust.
- Bake in the preheated oven for 55-60 minutes.
- You want it cooked but the center barely jiggly.
- Remove and cool on a wire rack for 15 minutes.
- Run a sharp knife around the rim and place in the fridge until cooled.
- Cover with plastic wrap and cool overnight.
- Right before serving remove rim and arrange kiwi slices around the edge of cake.
- Sprinkle with remaining ginger and candied lemon strips.
- Serve.
Nutrition Facts : Calories 184, Fat 3.9, SaturatedFat 1.8, Cholesterol 6.1, Sodium 138.4, Carbohydrate 35.5, Fiber 1.1, Sugar 25.3, Protein 2.6
CANDIED GINGER-GINGERBREAD CUPCAKES
Add some zip to your dessert table with some candied ginger cupcakes! These Candied Ginger-Gingerbread Cupcakes have the perfect combination of zippy candied ginger and the warm flavors of gingerbread. With a cream cheese frosting, everyone will love them!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 22 servings
Number Of Ingredients 7
Steps:
- Prepare cake batter and bake as directed on package for cupcakes, blending 2 Tbsp. each crystallized ginger and molasses into batter before spooning into 22 paper-lined muffin pan cups; cool completely.
- Meanwhile, beat cream cheese and butter in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Add remaining molasses; mix well. Stir in COOL WHIP. Refrigerate at least 30 min.
- Spoon frosting into piping bag fitted with large round tip. Insert tip into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake. Spread tops of cupcakes with remaining frosting.
- Top with remaining crystallized ginger.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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