How To make Ginger Honey Cheesecake
-NANCY BERRY (CWBJ78A)
CRUST:
1 c Fine graham cracker crumbs
-(about 8 full crackers) 1 tb Sugar
1/4 c Unsalted butter -- cold
-cut into 1/4 inch pieces FILLING:
1 lb Cream cheese at room temp.
1/2 c Honey
1/2 c Sugar
2 Large eggs :
at room temp.
1 1/4 c Sour cream
1 tb Fresh lemon juice
1 1/2 ts Vanilla extract
2/3 c Golden raisins
-finely minced 1 tb Candied ginger -- OR MORE
-(to taste) finely minced
Here's the recipe you wanted from Ken Haedrich's Home For the Holidays cookbook. Butter the sides only of an 8-in. springform pan. Make the crust by mixing the cracker crumbs and 1 T. sugar in a bowl. Add the butter and rub it in until all of the crumbs are dampened by the fat. Distribute the crumbs loosely but evenly in the pan and press them in ; pushing them slightly up the sides. Cover and chill while you make the filling; preheat the oven to 350 degrees F. Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy. Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect. Scrape the filling into the pan and bake for 1 hour and 15 minutes. Cool the cake thoroughly on a rackit will take several hours:
then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing. Note: Ken Haedrich writes, "I have played around some with baking cheesecakes in a water bath, curious to see if it made any difference in the final cake. It seems to improve the texture a little bit, making it creamier. And I'm not sure if this is just a coincidence, but my water bath cakes don't split on top after they come out of the oven, perhaps Formatted by Elaine Radis
How To make Ginger Honey Cheesecake's Videos
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After my indecision on what to do with my rhubarb I had growing in the garden I put it to the vote on my Instagram stories. Between my choices of Rhubarb and Ginger Cheesecake or Rhubarb and Strawberry layer cake, cheesecake came out on top!
This recipe is fun, delicious and completely worth the effort!
Full list of ingredients as follows:
For the base:
300g Ginger nut biscuits
110g melted butter
Squeeze of honey (optional)
For the rhubarb compote:
300g Rhubarb, chopped
225g caster sugar
Juice from 1 lemon
For the cheesecake filling:
30g cornflour
120g caster sugar
170g sour cream
540g full fat cream cheese (I always use Philidelphia)
2 eggs
½ tsp ginger extract
50g crystallised ginger pieces, chopped
You will also need a 23cm springform cake tin, greased and lined
Check out my website for this recipe and more at -
Music By my good friend, Nathaniel Myers
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This Delicious brûléed Orange Cheesecake Cake is bursting with orange flavor and so creamy! Fluffy amazing cheesecake FULL of orange flavor nestled in a gingersnap crust with crunchy brûléed oranges crowning the whole thing! It's an easy, foolproof cheesecake and so amazingly delicious. This recipe just so happens to be from the winter chapter of my book, if you have a copy, pull it out and bake along with me!
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Making Gingerbread Cheesecake
For your festive dinner table impress your guests with a Gingerbread cheesecake which is bound to be a crowd-pleaser.
Instructions:
1. Preheat the oven to 190°C / 170°C Fan oven.
2. Pulse the digestive biscuits and the pecans in a food processor, till fine crumbs form.
3. Melt the unsalted butter in the saucepan until full liquid-like.
4. Mix the melted unsalted butter with the crushed biscuits mixture
5. Grease a 9-inch springform pan. Transfer the biscuits to the pan and press evenly.
6. Bake until fragrant – approximately 7 to 10 minutes.
7. Leave the pan in a wire rack to cool
8. Using an electric whisk on medium speed beat the cream cheese, sour cream, double cream, honey, cornstarch, ginger, nutmeg, cinnamon, salt and caster sugar together.
9. Add the vanilla essence. eggs and egg yolks one at a time and continue whisking until fully combined.
10. Preheat the oven to 160°C / 140°C Fan oven
11. Pour the cream cheese mixture into the cooled biscuit crust mixture and bake until the edges are set and the centre still wobbles slightly (bake for 40 minutes)
12. Turn off the oven and leave the pan in the oven for 30 minutes.
13. Take the pan out of the oven after the 30 minutes and run the knife edge along with the cheesecake and the pan. (Do not release the spring in the pan.)
14. Let the cheesecake cool for 4 hours and refrigerate for another 4 hours or overnight.
15. Run a knife along with the cheesecake and pan wall before releasing the pan spring.
16. Transfer to a serving plate and sprinkle the crushed pecans on top.
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Baked Honey Cheesecake | One Pot Chef
Baked Honey Cheesecake is a rich, sweet, creamy dessert that is perfect for parties. Cream cheese, ricotta cheese, cream, flour and eggs are combined with a generous shot of honey. Poured onto a crushed cookie base and baked until golden, this light but decadent cheesecake will have everyone buzzing - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
250g of Plain Sweet Cookies (crushed)
100g of Butter (melted)
1 1/2 Teaspoons of Ground Ginger
250g of Cream Cheese (at room temperature)
400g of Ricotta Cheese
3 Tablespoons of Plain Flour
1 Cup of Whipping Cream
2 Eggs
1/4 Cup of Pure Honey + extra for drizzling
Optional: Fondant Honey Bees
1 Packet of White Icing Fondant (available in the cake decorating aisle or sugar aisle at the supermarket)
Black and Yellow Food Dye
Flaked Almonds
Preparation Time: About 15 minutes
Baking Time: About 50 minutes + Cooling Time + Chilling Time
SERVES 8 - 10
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
No-Bake Gingerbread Cheesecake Demonstration
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My guide to holiday season desserts! Easy baked cheesecake infused with Chai tea spices and my mango xmas trifle recipe with all the shortcuts!
Get the recipes -
Chai-spiced Baked Berry Cheesecake:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.