Crystallized Ginger Cheesecake
Fresh and crystallized gingerroot add a complex layer of spicy and sweet flavors to this Asian-inspired cheesecake.
- 2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 2 eggs, room temperature
- 1 4-5-inch piece peeled fresh gingerroot
- 1 teaspoon Double-Strength Vanilla
- 3/4 cup sour cream
- 1/2 cup crystallized ginger, thinly sliced
Preheat oven to 325°F. For crust, combine graham cracker crumbs and butter in Small Batter Bowl; mix well. Press crumb mixture into bottom and halfway up sides of Springform Pan. Refrigerate crust while preparing filling.
For filling, combine cream cheese and sugar in Classic Batter Bowl; beat at medium speed of electric mixer 1 minute or until well blended. Add eggs; mix at low speed 2 minutes, occasionally scraping sides of bowl. Cut gingerroot into 1-inch pieces. Press gingerroot pieces into batter bowl using Citrus Press. Add vanilla; mix until well blended.
Pour filling over crust, spreading to edges. Bake 33-36 minutes or until center appears nearly set when gently shaken (see Cook's Tip). Remove from oven. Immediately run releasing tool around sides of cake to loosen from pan. Gently spoon sour cream over filling; carefully spread to edges. Cool completely.
- Loosely cover cheesecake; refrigerate at least 4 hours or overnight. Release collar from pan and place cheesecake onto serving platter. Garnish top edge of cheesecake with crystallized ginger. To serve, slice into wedges using Utility Knife that has been dipped in hot water.
- 12 servings
Nutrients per serving:
Calories 340, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 100 mg, Carbohydrate 27 g, Protein 5 g, Sodium 260 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
2 starch, 4 fat (2 carb)
Crystallized ginger is gingerroot that has been cooked in a sugar syrup and coated in a crisp sugar crust. It has a spicy and sweet ginger flavor and is a popular Asian candy which is also believed to have medicinal benefits.
For a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning. Place eggs in a bowl of warm water for about 10 minutes and microwave cream cheese in the Classic Batter Bowl on HIGH 1 minute to soften.
To prevent overbaking, always check cheesecakes at the minimum baking time given. When done, a center area about 1 inch in diameter will still jiggle slightly. The center will firm as it cools.