Ginger Squash Cake With White Chocolate Frosting Recipe Epicuriouscom

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WHITE CHOCOLATE-GINGER CHEESECAKE



White Chocolate-Ginger Cheesecake image

Categories     Cake     Food Processor     Mixer     Chocolate     Ginger     Dessert     Bake     Cream Cheese     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 14

CRUST
13 ounces gingersnap cookies (about 50 cookies)
2 tablespoons sugar
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
FILLING
1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
4 8-ounce packages cream cheese, room temperature
1/4 cup sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
White chocolate curls

Steps:

  • FOR CRUST:
  • Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Finely grind cookies, sugar and ginger in processor. Add butter; blend until moist clumps form. Press onto bottom and up sides of pan. Chill while preparing filling.
  • FOR FILLING:
  • Position rack in center of oven and preheat to 300°F. Stir white chocolate in top of double boiler set over hot water until chocolate melts. Cool to lukewarm, stirring occasionally.
  • Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes. Add eggs and yolk 1 at a time, beating just until combined after each addition. Beat in vanilla and ground ginger. Gradually beat in melted white chocolate. Stir in crystallized ginger.
  • Transfer filling to prepared crust. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
  • Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove foil from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.)
  • Release pan sides. Transfer cake to platter. Top with chocolate curls.

GINGER-SQUASH CAKE WITH WHITE CHOCOLATE FROSTING



Ginger-Squash Cake with White Chocolate Frosting image

Provided by Jean Anderson

Categories     Cake     Chocolate     Ginger     Dessert     Squash     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 16

Nonstick vegetable oil spray
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup finely shredded peeled butternut squash
3/4 cup (packed) golden brown sugar
1/3 cup unsalted butter, melted
1 large egg
2 tablespoons finely grated peeled fresh ginger
1 1/4 teaspoons vanilla extract, divided
3/4 cup chopped toasted hazelnuts (about 4 ounces), divided
3 tablespoons whipping cream
3 ounces high-quality white chocolate (such as Lindt or Perugina)

Steps:

  • Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
  • Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over. DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

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