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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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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The zesty and zingy flavours of these lemon and ginger cheesecakes are sure to delight your tastebuds. Served in red wine glasses, they are perfect individual portions to make in advance and take the stress out of entertaining this summer.
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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
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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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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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How to make ginger cheesecake
This delicious ginger cheesecake is easy thanks to James Martin's tutorial from his new series, James Martin's United Cakes of America. For recipes from the series go to goodfoodchannel.co.uk/CakesofAmerica
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