I found a UK recipe, so I’m having to convert from metric to US measurements. This may take a little “fiddling” with to get just right, but here’s my best guess. Regardless, the flavors sound delicious and I can’t wait to give it a try.
Fresh Ginger Cheesecake
1 cup of crushed gingersnap cookies
1/4 cup of butter, melted
3 (8-ounce packages) of cream cheese, softened
1 cup of sugar
1 Tablespoon of flour
2 teaspoons of fresh ginger, grated
1 teaspoon of lemon juice (I may try lime juice just to be different)
1 teaspoon of vanilla
1/8 teaspoon of salt
1/4 cup of whipping cream
3 eggs, slightly beaten
1 (8-ounce) carton of sour cream
2 Tablespoons of sugar
1/3 cup of caramel topping
Crystallized ginger, cut into strips (optional)
1. Preheat your over to 350 degrees. Stir together the crushed gingersnap cookie crumbs and the butter. Press onto the bottom of a 9-inch springform pan. Bake for 5 minutes.
2. In a large bowl, beat the cream cheese with an electric mixer on low to medium speed until smooth. Beat in the sugar, flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in the eggs, one at a time (do not overbeat). Pour over crust and place in a shallow baking pan.
3. Bake about 45 minutes or just until the center is set. in a small bowl, stir together the sour cream and the 2 Tablespoons of sugar. Spread this mixture over the top of the baked cheesecake. Cool in the pan on a wire rack for 15 minutes. Loosed the crust from the sides of the pan. Chill in refrigerator for at least four hours.
4. Just before serving, warm the caramel topping and spoon over the top of the cheesecake (allow some to drip down over the sides). Top with strips of the crystallized ginger is you desire.