How To make Ginger Cheesecake
Crust: Vegetable cooking spray 1 c Fine gingersnap crumbs
1 tb Powdered sugar
4 tb Melted margarine
Cheesecake: 2 lb Light cream cheese, room
Temperature 1/2 c Light sour cream
1 1/4 c Granulated sugar
3 lg Eggs
2 tb Grated fresh gingerroot
2 tb Chopped candied ginger
1 ts Finely grated orange peel
1. To prepare the crust: Spray a 9-inch springform pan with vegetable
cooking spray. With a fork, stir together the gingersnap crumbs, powdered sugar and margarine. Press into the bottom of the pan. Bake in a preheated 350-degree oven 5 minutes. Remove from the oven and cool. Reduce oven temperature to 325 degrees. 2. To prepare the cheesecake: In a food processor or with an electric
mixer combine half of the cream cheese with the sour cream, sugar and eggs, blending until smooth. Add the remaining cream cheese in small pieces, blending until smooth. Mix in the gingerroot, candied ginger and orange peel. 3. Scrape the batter into the prepared crust. Bake 1 hour 10 minutes.
The center of the cheesecake will still have a little shine. Remove from the oven and cool on a rack. Cover and refrigerate at least 6 hours. 4. Run a knife around the edge of the pan and remove the sides of the
pan. When cutting the cheesecake, wipe the blade between each cut.
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How to make ginger cheesecake recipe
Gingerbread Cheesecake for Christmas Dessert | How Tasty Channel
How to make a delicious and creamy Gingerbread Cheesecake recipe, perfect for Christmas and Holiday season.
Made with homemade gingerbread cookie crust.
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Gingerbread Cheesecake Recipe (No Bake) // The PERFECT Christmas Indulgence
My Christmas no-bake gingerbread cheesecake is PERFECT for the festive season! Creamy and indulgent, with a beautiful gingery biscuit base and all the yummy flavours of gingerbread in the cheesecake, this dessert is a surefire winner!
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Philadelphia Cream Cheese Gingerbread Cheesecake Recipe
The jingle bells are ringing, and this gingerbread cheesecake is the perfect festive dessert; all thanks to Philadelphia Cream Cheese! Served drizzled with caramel sauce, this is a true Christmas delight.
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Gingerbread Cheesecake with Lemon-Ginger Glaze | Southern Living
Lemon and ginger make a lively duo, as you’ll see in this bright and tangy Gingerbread Cheesecake with Lemon-Ginger Glaze. The glaze can be made up to two days in advance and stored in the refrigerator. Spoon it over the cheesecake just before serving.
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Ingredients:
CRUST: 2 cups finely crushed gingersnap cookie crumbs; 1 tablespoon dark brown sugar; 1/2 teaspoon ground ginger; 1/4 tablespoon kosher salt; 5 tablespoons unsalted butter, melted
FILLING: 3 (8-oz.) pkg. cream cheese, at room temperature; 1 1/4 cups packed dark brown sugar; 1 teaspoon ground ginger; 4 large eggs, at room temperature; 1 cup sour cream, at room temperature; 1/2 cup finely chopped crystallized ginger; 4 teaspoons lemon zest (from 1 lemon); 2 teaspoons vanilla extract
GLAZE :1/2 cup granulated sugar; 4 teaspoons lemon zest; 1/3 cup fresh juice (from 3 lemons); 4 large egg yolks; 3 tablespoons very finely chopped fresh ginger; 1/4 cup cold unsalted butter, cut into 4 pieces
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