White Choc Ginger Cheesecake Recipes
WHITE CHOCOLATE-GINGER CHEESECAKE
Categories Cake Food Processor Mixer Chocolate Ginger Dessert Bake Cream Cheese Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 14
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.
WHITE CHOCOLATE GINGER CHEESECAKE
Make and share this White Chocolate Ginger Cheesecake recipe from Food.com.
Provided by Irmgard
Categories Cheesecake
Time 1h5m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat 325 dergee oven.
- Nine inch springform buttered, wrapped in foil.
- Combine all crust ingredients in food processor, pulse until ground.
- Press into bottom of pan and up the sides if you can't controll yourself.
- Melt chocolate.
- Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
- Beat in vanilla, ground ginger and then white chocolate.
- Fold in crystalized ginger.
- Bake in water bath until done.
- chill overnight.
Nutrition Facts : Calories 8555.9, Fat 603.3, SaturatedFat 355.2, Cholesterol 2330.5, Sodium 5823.9, Carbohydrate 659.9, Fiber 8.6, Sugar 422.2, Protein 144.9
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- Grease and line the base of a 20cm deep spring form cake tin with parchment paper. Melt butter and chocolate in small saucepan over a low heat. Stir in crushed biscuits and press evenly over the base of the tin – chill in the fridge.
- Break the white chocolate into a bowl and melt very gently over a pan of hot water (do not allow the chocolate to become too hot), stir occasionally with a spoon until runny and smooth.
- Whisk the cream cheese and soured cream together in a large bowl until smooth. Add the eggs and vanilla extract and whisk until completely smooth with no lumps.
- Pour in the tin and spread evenly over the chilled base. Bake in preheated oven for about 45 minutes until firm around the edge and just set in the middle.
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- Melt the butter in a large saucepan, then empty the biscuit/cookie crumbs into it. Stir well, then press the crumbs into a 9-inch springform baking pan. Pop into the fridge while you prepare the cheesecake filling.
- Break up the white chocolate and melt in a glass jug in the microwave in 30-second bursts (I find 3 to 4 bursts about right). Set aside.
- In a medium bowl, whisk together the cream cheese and mascarpone cheese either with a handheld whisk or a wooden spoon. Slowly whisk in the white chocolate.
- Stir through the ginger pieces, then pour the cheese mixture on top of the biscuit/cookie base. Spread over evenly, then cover and let set in the fridge for at least a few hours, or overnight.
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