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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Orange Ginger Cheesecake Recipe (Homemade!)
Let us end this summer on a sweet note by making a sweet and savory Orange & Ginger Cheesecake. Grand Marnier liqueur gives a good orange flavor throughout the year, especially in the fall season. You can serve this cheesecake after a meal or alongside tea/coffee. Baking orange slices and garnishing the cheesecake with these pieces give an extra oomph to this recipe.
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Rupen
The Best Gingerbread Cheesecake Recipe
The best homemade gingerbread cheesecake recipe. Perfect recipe for Christmas and the holidays.
Ingredients
Crust:
2 1/2 cups gingersnaps crumbs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter melted
Filling:
32 ounces full fat cream cheese 4 packages at room temperature
1 ½ cups brown sugar
1 teaspoon vanilla
3 eggs room temperature
1/4 cup molasses
1/3 cup sour cream
1/4 teaspoon salt
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Instructions
Preheat oven to 350 degrees F.
Wrap the outside of a 9 or 10-inch spring form pan in foil for a water bath.
In a food processor add the Crust ingredients and pulse until combined.
Press them onto the bottom of the spring form pan and up the sides of the pan about an inch.
Add the cream cheese to a large bowl and beat until fluffy.
Add the brown sugar and beat until combined, then add the sour cream, vanilla, and the eggs one at a time. Beat just until combined, scrape the sides and bottom of the bowl.
Add the molasses, salt, ginger, cinnamon, nutmeg, and cloves and beat until fully combined.
Pour the filling into the spring form pan. Place the pan into a larger pan, filled with an inch of hot water.
Bake in a water bath for 60 minutes.
When done baking, turn off the oven, remove the pan from the water bath and place it on the middle oven rack. Leave the oven door cracker and let the cheesecake in the oven to cool.
Transfer to the fridge for 8 hours or until fully chilled.
Serve with whipped cream dusted with cinnamon.
Nutrition
Calories: 653kcal | Carbohydrates: 66g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Cholesterol: 164mg | Sodium: 568mg | Potassium: 425mg | Fiber: 1g | Sugar: 47g | Vitamin A: 1457IU | Calcium: 181mg | Iron: 3mg
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The easiest ginger & white chocolate cheesecake (Wagamama style)
Have you ever tried Wagamama's ginger and white chocolate cheesecake?
For me, no visit to Wagamama is complete without a slice of this to finish my meal.
I couldn't find a recipe for it, so I created my own! I think it tastes just as good (or maybe even better!) than theirs.
Try it and see if you agree!
Full recipe here:
Music: Cool Daddy, Craig Riley
Gingerbread Cheesecake Recipe
The most festive Gingerbread Cheesecake! Filled with warming spices and topped with freshly whipped cream make this Christmas dessert irresistible! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Gingerbread Cheesecake then just follow this Gingerbread Cheesecake recipe.
Get the full recipe for Gingerbread Cheesecake
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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GINGERBREAD CHEESECAKE RECIPE
Ingredients
9oz / 250g Ginger Biscuits / Cookies
1 Stick / 8 Tbsp / 115g Butter
Gingerbread Filling
24oz / 3 packages / 675g Cream Cheese
1 Cup / 200g Brown Sugar
3 Eggs
1/4 Cup / 80g Molasses
2 Tsp Ground Ginger
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Vanilla Extract
Instructions
Crush the biscuits/cookies using a food processor or a large bag and a heavy object like a rolling pin or frying pan. Transfer the crumbs to a medium sized mixing bowl.
Melt the butter in the microwave or in a small saucepan over low heat. Pour over the biscuit crumbs and use a wooden spoon to combine the ingredients together.
Pour the mixture out into the lined cake pan and use the back of a spoon to press it into an even layer, coming 2/3 the way up the sides of the cake pan. Transfer to the fridge to set while making the filling.
Gingerbread Filling
Add the room temperature cream cheese and brown sugar to a medium sized mixing bowl or the bowl of your stand mixer.
Beat the cream cheese and sugar together for 3-4 minutes or until light and smooth.
Crack in the eggs, one at a time, beating well in between each addition. Scrape down the sides of the bowl a few times to make sure all of the ingredients are combined evenly.
Add the molasses, vanilla, ground ginger, cinnamon and nutmeg. Mix again until combined.
Pour the cheesecake filling into the cake pan on top of the base.
Place in the oven for 50-55 minutes or until the cheesecake only slightly jiggles in the center.
Let it cool completely in the pan, before transferring to the fridge for at least 2-3 hours.
Remove the sides of the cake pan and peel the paper off the bottom of the cheesecake. Transfer to a serving plate.
Cut slices of the cheesecake using a sharp knife, cleaning in between.
Top each slice of cheesecake with some freshly whipped cream and a little sprinkle of cinnamon.
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MUSIC
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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How to make a gingerbread cheesecake
This indulgent gingerbread cheesecake (recipe below) is a festive dessert that’s guaranteed to impress your guests!
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles
Gingerbread cheesecake
Serves 16
Prep 30 mins (+ chilling & 2 hours cooling time)
Cooking 1 hour
200g cooked gingerbread biscuits, broken (see Basic Gingerbread recipe)
100g Arnott’s Granita Biscuits, broken
125g butter, melted
3 x 250g pkts cream cheese, softened
300g sour cream
²⁄³ cup (150g) caster sugar
4 Coles Brand Australian Free Range Eggs
2 tsp ground ginger
1 tsp mixed spice
¼ cup (60ml) Coles Brand Salted Caramel Dessert Topping
Coles Brand Salted Caramel Dessert Topping, extra, to serve
Gingerbread men, to decorate (see Basic Gingerbread recipe)
Coles Brand Candy Canes, to decorate
1. Preheat oven to 150°C. Grease a 20cm (base measurement) springform pan. Line base and side with baking paper.
2. Process the combined biscuit in a food processor until finely crushed. Add the butter. Process until combined. Spoon into the pan and use a straight-sided glass to spread and press over the base and side. Place in the fridge for 30 mins or until firm.
3. Process the cream cheese, sour cream and sugar in a clean food processor until smooth. Add the eggs, ginger and mixed spice. Process until smooth. Pour half the mixture into the pan. Drizzle with half the topping and swirl. Repeat with the remaining cream cheese mixture and topping.
4. Place on a baking tray. Bake for 1 hour or until almost set. Turn the oven off. Leave in the oven, with the door ajar, for 2 hours to cool. Place in the fridge to chill. Drizzle with extra topping. Top with gingerbread men and candy canes.
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