Ginger Cheesecake
by Editorial Staff
Ginger cheesecake is made from cream cheese with the addition of ginger.
Ingredients
- Cream cheese (softened) – 500 g
- Ginger, canned in syrup (finely chopped) – 130 g
- Eggs – 4 pcs.
- Butter (melted) – 80 g
- Shortbread cookies (crumbled) – 150 g
- Canned ginger syrup – 3 tbsp
- Zest of one lemon
- Lemon juice – 2 teaspoon.
- Sour cream – 250 g
- Sugar – 150 g
- Vanilla extract – 1 teaspoon
- Whipping cream – 150 g (optional)
- Butter for greasing the mold
Directions
- Grease a round shape with a diameter of 20 centimeters with butter and place in the refrigerator.
- In a large bowl, combine crumbled cookies with melted butter. Pour this mass into a chilled mold, crush, forming a cake. Place the mold in the refrigerator for 30-60 minutes, until the crust cools and hardens. Turn on the oven to preheat to 180 degrees.
- Place the cream cheese in a large bowl, beat gently. Add chopped ginger to the cheese (leaving 2 tablespoons for serving), syrup, lemon zest, juice, sour cream, sugar and vanilla extract. Beat well. Gradually introduce eggs, one at a time, beating well after each. Put this cheese mass into the prepared crust.
- Place the mold in a preheated oven for 50-60 minutes. Turn off the oven and leave the cheesecake in it until it chills about 1.5 hours. Then place the cheesecake in the refrigerator for at least 4 hours, and preferably overnight.
- Whisk the cream until fluffy, firm. Remove the chilled cheesecake from the mold, cut into portions, garnish with whipped cream and chopped ginger.
Bon Appetit!
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