WHITE CHOCOLATE-GINGER CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Ginger Dessert Bake Cream Cheese Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 14
Steps:
- FOR CRUST:
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
- FOR FILLING:
- Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
- Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
- Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
- Release pan sides. Transfer cake to platter. Top with chocolate curls.
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Abubacar Juwara
[email protected]This is the best white chocolate ginger cheesecake recipe I've ever tried. Thanks for sharing!
Sushil Waiba
[email protected]I've made this cheesecake several times and it's always a hit. It's my go-to dessert for parties.
Vash Karls
[email protected]This cheesecake is perfect for a special occasion. It's beautiful and delicious.
Hakim Ssentumbwe
[email protected]I'm not a baker, but this recipe was easy to follow and my cheesecake turned out great.
Leah Arnold
[email protected]I made this cheesecake for a potluck and it was a huge success. Everyone loved it!
Umesh Maraya
[email protected]I had some trouble finding candied ginger, but I used crystallized ginger instead and it worked just fine.
Sheriff Suwaneh
[email protected]The cheesecake was a bit dense for my liking, but the flavor was good.
Lachevette George
[email protected]The white chocolate and ginger cheesecake was a bit too sweet for my taste, but my husband loved it.
Becca Neubauer
[email protected]I followed the recipe exactly and my cheesecake turned out perfectly. It was a big hit with my family and friends.
Md Younos
[email protected]This is the best cheesecake I've ever had. The texture was smooth and creamy, and the flavors were out of this world.
MONJUR ALI
[email protected]I'm not usually a fan of ginger, but this cheesecake changed my mind. The ginger flavor was subtle and complemented the white chocolate perfectly.
Raquel Gonzalez
[email protected]This cheesecake was a hit at my holiday party! The white chocolate and ginger flavors melded perfectly, and the crust was the perfect combination of crunchy and chewy.