commentginger cheesecake
let’s talk about cheesecake. it’s so rich and decadent that i usually can’t resist cutting myself pieces that are way too big for one person. you’ll have a tough time too with this cake, since it has ginger in the crust and in the cheese filling. i know it sounds crazy, but it works! the result is a creamy, tangy and soothing dessert (or breakfast or lunch or dinner or snack) that you’ll want to tell your friends about. don’t be afraid: embrace the ginger cheesecake.
are you one of those people who likes the crust more than the actual cake? it can be a tough balance. with every bite, i’m torn between wanting more of both. for those of you who prefer the cheese, this crust just may turn you to the other (crusty?) side. it’s a mixture of ginger snaps and pecans, a combination so beautiful you should buy enough for two crusts in case you just eat the first before you can get it in the oven.
i used several common tricks to reduce the likelihood that my cheesecake would crack, including putting a bowl of water in the oven to keep it moist and cooling the cake very slowly by not immediately turning off the heat. despite my efforts, the cake cracked like the grand canyon, and to be honest, i’m ok with it, because i think it actually gives it a lot of character.
ginger cheesecake
adapted from several recipes. share this one with your friends.
crust
2 cups crushed pecans
1 1/2 cups crushed ginger snaps
1/2 cup melted butter (1 stick)
3 tsp crushed ginger
cake
3 eggs
2 8oz packages cream cheese
3 cups sour cream
1 cup sugar
2 tsp vanilla
1/4 tsp salt
2 Tbsp fresh ginger, peeled and grated
1. crush the pecans and ginger snaps in a food processor (i only recomment the processor because both of these things are really difficult to crush by hand or even with a rolling pin). add to the melted butter and sprinkle in the crushed ginger. mix until moist. press crust into the bottom of a 9″ springform pan.
2. microwave the cream cheese to soften it and add it to the sour cream. mix in the eggs, sugar, vanilla, salt and fresh grated ginger. pour over the crust in the pan.
3. bake at 375 F for about 45 minutes. the cake will be done when the sides and edges are firm and turn a bit golden brown. the middle may still jiggle a bit when you move the cake but it will continue baking from the inside. DO NOT open the oven door until the 45 minutes have passed. cool the cake slowly after the baking is finished (to avoid cracks) by turning off the oven and opening the door so the temperature does not drop so quickly. after about a half hour in the open oven, move the cake to a wire rack to cool to room temperature. refrigerate until chilled before serving.
BONUS!
if anyone is interested in how or where i take my photos, here is a sneak peek into my living room “studio:”
that’s a cheesecake on a stool on top of a tv table. to get some of the good light i had to stand on the chair you can just barely see in the bottom right of the picture. the things i do for food.
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I am going to copy that recipe and add it to my recipe file. Thanks for posting it.It will be just the thing for me to take to my daylily club’s Christmas Dinner . You can use low fat cream cheese or the fat free cream cheese with out affecting the the taste or texture but reduces calories somewhat.
Ooohhhh, my God. Look at that gorgeous thing! You take magnificent photos. I am a fool for ginger (I eat it plain right off the sushi plate) so I know I would love this a ton. I will try the recipe someday hopefully in the not too distant future and let you know how it goes. I love your crust idea. Bake on!
Very interesting recipe and will have to try it out. I love cheesecake and trying new recipes. Please check out my site at http://www.cheesecake-recipes.org
I love cheesecake, this looks awesome!
I especially like stealing a piece of cheesecake and freezing it and then eating it straight from the freezer… I’m weird, I know…
!
My friend and I were just dreaming about cheesecake and how much we love ginger, and then I find this post! Now I know exactly how to use the packs of cream cheese at home. Thanks for the great idea
What a wonderful idea for a cheesecake! ginger sounds like the perfect match for a great cheesecake, I must try this one
The slice looks deliciously moist. No candied ginger for garnish?
i would never have thought cheesecake + ginger but it sounds (and looks!) absolutely divine
Ginger cheesecake is awesome! I absolutely love this.
Heh I get into all sort of precarious situations too, trying to take a decent photo of food
If you want to prevent the cheesecake from cracking, add a tablespoon of corn starch when mixing the batter. Then use the steam bath in the oven.
@Cyrus – thanks for the tip! i’ll try that next time!
Ginger is wonderful…I can’t wait to try this recipe! I also liked your painting of the cheese shop. Cheese is also wonderful.
Thanks
my cheesecakes always crack.
I love many cheese cakes……..no one in the replies talks about finish cheese cake?……good bad? /………FAB?
This looks GREAT. I am a real cheese cake fan (cracked and all!) Thanks for posting. Pictures are great as well.
I’ve never made a cheesecake before but I think I have to try this one.
My food pix are taken on my apartment balcony. It’s going to be a little chilly in January…
Pete,
I thought I was through with cookin..but. thanks to you, almost 60 is not to young to continue cookin and goodness knows homemade rocks..Wahooo!!! Goin to warm up those pans again…lol…Thanks much..P.S..I’m not done till I’ve tried every recipe..you’ve brought life back to this here kitchen..
Amazing looking cheesecake. I am going to have to try this one!
Thanks for sharing!
Eli
[...] 7. ginger cheesecake [...]
A couple things to do to prevent cracks: don’t overbeat your ingredients to keep as much air out of your mix as possible and don’t open the oven door to take a peek of your creation. I make mine at night, turn off the oven at the required time and then go to bed. The next morning I usually have a crack-free cake waiting for me.
this looks freakin amazing. One question though- is this salted or unsalted butter?
hi Ansa! all of my recipes use unsalted butter. i’m not actually sure what salted butter is for, to be honest. i’ve never used it in a recipe.
What is “crushed” ginger? Is this grated fresh ginger or chopped crystalized ginger or powdered ginger?
Thanx
i used grated fresh ginger. hope this helps!
[...] ginger cheesecake recipe pete bakes Posted by root 3 hours ago (http://www.peterandrewryan.com) You can use low fat cream cheese or the fat free cream cheese with out affecting the the taste or texture but reduces calories somewhat Discuss | Bury | News | ginger cheesecake recipe pete bakes [...]
oh this looks so delicious. i’m going to make my own gingersnaps and try out this recipe. does the crust have to be baked first though?
This cheesecake was fantastic! I was so surprised how different ginger can taste in so many different things!
We tried this for our thanksgiving dessert, WOW I love it. Ours cracked as well, but….hey!
We had extra filling (I think our pan was too small) but used the rest of the cheesecake filling to make bars. We ran out of snaps so we covered the bottom of the bar-pan with grape-nuts instead, and they rocked (xtra crunchy)!
Keep up the great work!
Thanks for the recipie
ps we are artists as well and having a show next thursday in McLean if you are around, come check it out at the McLean Project for the Arts!
http://www.mpaart.org/exhibitionsfutr.php