Ginger and Honey Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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In '125 Best Cheesecakes' by George Geary Ingredients:
1 1/2 cups gingersnap crumbs |
1/4 cup unsalted butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 cup sour cream |
1/3 cup all-purpose flour |
2/3 cup packed light brown sugar |
1/4 cup honey |
2 eggs |
2 tablespoons minced candied ginger |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
whipped cream |
1/4 teaspoon ground ginger |
1/8 teaspoon ground cinnamon |
Directions:
1. Crust-in a bowl, mix cookie crumbs and butter; press into the bottom of a 9-inch greased springform pan and freeze.
2. Filling-in a large mixer bowl, beat cream cheese and sour cream on med-high for 3 minutes.
3. Mix in flour, brown sugar, and honey until well blended, about 2 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Add candied ginger, ground ginger, and cinnamon.
6. Pour batter over crust.
7. Bake in a preheated 350° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating and serving.
10. Pipe whipped cream around border of cheesecake; sprinkle with ground ginger and cinnamon.
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