The best delicious Creamy Ginger Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Ginger Cheesecake recipe today!
Hello my friends, this Creamy Ginger Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Ginger Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Creamy Ginger Cheesecake.
What Makes This Creamy Ginger Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Ginger Cheesecake.
Ready to make this Creamy Ginger Cheesecake Recipe? Let’s do it!
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1 Crumb-crust recipe; made
-with finely
; ground graham
; crackers and 1/2
; teaspoon ground
; ginger
3 pk Cream cheese; softened
-(8-oz)
4 lg Eggs
1 ts Vanilla
1/4 c Sugar
1/2 c Coarsely chopped
-crystallized ginger
1 1/2 tb Grated fresh ginger
-FOR TOPPING-
16 oz Sour cream
1 tb Sugar
1 ts Vanilla
Make crumb crust as directed, adding ground ginger to crust. Preheat
oven to 350F.
Make filling and bake cake:
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.
Make topping:
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.
Cooks’ note:
? Cheesecake keeps, covered and chilled, 3 days.
Makes 8 to 10 servings.
Yields
1 servings
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