The best delicious Ginger Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ginger Cheesecake recipe today!
Hello my friends, this Ginger Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Ginger Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Ginger Cheesecake.
What Makes This Ginger Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ginger Cheesecake.
Ready to make this Ginger Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-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.
Data per serving: Calories……356 Carbohydrates…..7g
Monounsaturated fat….2g Protein…….27g Sodium………102mg
Polyunsaturated fat….1g Fat…………4g Saturated fat…..1g
Cholesterol……….73mg
Yields
14 servings
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