Crystallized Ginger Cheesecake
Source of Recipe
Lee's Restaurant
List of Ingredients
For crust:
1 1/2 cups graham cracker crumbs
1/2 teaspoon ground ginger
6 tablespoons ( 3/4 stick) unsalted butter, melted
For filling:
3 (8-ounce) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup chopped crystallized ginger
1 1/2 tablespoons grated fresh ginger
For topping:
16 ounces sour cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Recipe
To prepare crust: Preheat the oven to 350 degrees. Stir together
crumbs, ground ginger and butter. Pat into the bottom of a 9-inch
springform pan. Surround the pan with foil (to catch any drips in the
oven).
To prepare filling: Beat cream cheese with an electric mixer until
fluffy. Beat in eggs, 1 at a time. On medium-low speed, beat in
vanilla, then sugar, then crystallized ginger, then fresh ginger.
Incorporate each ingredient and scrape down the bowl before adding
the next.
Pour the filling into the springform pan, making sure the
crystallized ginger is evenly distributed. Bake on the middle oven
rack for 40 to 45 minutes, until the filling is set around the edges,
but the center is still slightly wobbly when the pan is gently
shaken. Let cool on a wire rack for 5 minutes. Leave the oven on.
To prepare topping: Stir together sour cream, sugar and vanilla. Drop
spoonfuls of topping around the edge of the cake; spread gently over
the entire cake, smoothing evenly. Return to the oven; bake for 10
minutes. Let cool completely on a wire rack, then run a thin spatula
or flexible knife between the side of the cake and the pan. Chill
until cold, then remove the sides of the pan and serve.
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