How To make Candied Ginger Cheesecake
Vegetable cooking spray 12 Gingersnap cookies; crushed
24 oz Cottage cheese (1% low fat)
16 oz Light process cream cheese
1 c Sugar
2 tb Brandy
2 Eggs
2 tb Crystallized gingerroot;
-chopped 4 Egg whites
1/8 ts Cream of tartar
Crystallized gingerroot -strips Coat the bottom of a 10-inch springform pan with cooking spray. Sprinkle with the gingersnap crumbs, and set aside. Position knife blade in food processor bowl. Add the cottage cheese and cream cheese, and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, chopped gingerroot and process until smooth. Pour into a large bowl and set aside. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cottage cheese mixture. Gently fold in remaining egg white mixture. Pour into prepared pan. Bake at 325F for 50 minutes or until almost set. Remove from oven, and cool 15 minutes. Cover and chill at least 8 hours. Garnish with gingerroot strips. Makes 14 servings. Calories per serving: 199 Fat grams per serving: 7.3 Cholesterol per serving: 51 -----
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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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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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Sources
credit to
Sweet And Savory Meals Blog
Gingerbread Cheesecake Bites
Make these Gingerbread Cheesecake Bites with this easy to follow step-by-step tutorial! Perfect candy recipe for your Holiday get togethers.
Ginger Lime Cheesecake Recipe
Ginger Lime Cheesecake recipe with a graham cracker crust. This baked cheesecake recipe is creamy and delicious. Its a sweet little Saint Patrick's dessert when you decorate it with some greens or as I did a green buttercream Shamrock. The candied Ginger surprise inside makes this special and the Lime glaze gives it an extra bit of sweetness and contrast. I love the classic graham cracker crust but you can use any type of crushed cookies mixed with just enough butter to hold it together.
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Ginger lime cheesecake recipe
Delicious Pumpkin and Ginger Cheesecake Recipe | Paul Hollywood's Pies & Puds
Paul bakes a Pumpkin and Ginger Cheesecake.
#paulhollywood #pumpkin
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Triple ginger cheesecake
Triple ginger cheesecake
Prep:15 mins
Plus overnight chilling
Easy
Serves 6 - 8
Ingredients
200g ginger biscuits
100g unsalted butter
400g full-fat soft cheese
50g icing sugar
juice ½ lemon
1 tsp ground ginger
100g Greek yogurt
50g crystallised ginger, chopped
roasted rhubarb or other seasonal fruit, for the topping
Method
1.Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
2.Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit
Triple ginger cheesecake