Prepare to embark on a culinary journey that will tantalize your taste buds and transform your dessert game forever! This Poached Ginger Cheesecake isn't just another ordinary dessert - it's a symphony of creamy, spicy, and sweet flavors that will make your guests think you've trained in a Michelin-starred pastry kitchen. With its perfectly balanced ginger snap crust and luxuriously smooth cream cheese filling, this recipe is about to become your new secret weapon in the world of decadent desserts.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup ginger snaps (crushed)
- 1/2 cup butter (melted)
- 2 cups cream cheese
- 1 cup sugar
- 3 eggs
- 1/4 cup sour cream
- 1 tablespoon fresh ginger (grated)
Instructions
- Preheat your oven to 325°F (160°C). This allows the oven to reach the proper temperature while you prepare the cheesecake.
- In a medium mixing bowl, combine the crushed ginger snaps and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the ginger snap mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Use the back of a measuring cup or your fingers to compact it well.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Make sure there are no lumps for a velvety texture.
- Add the sugar to the cream cheese and continue to beat until well combined and fluffy. This should take about 2-3 minutes.
- In a separate bowl, lightly beat the eggs. Gradually add the eggs to the cream cheese mixture, mixing on low speed after each addition until just combined. Be careful not to overmix.
- Stir in the sour cream and grated fresh ginger. Mix until fully incorporated, ensuring the ginger is evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared ginger snap crust in the springform pan. Smooth the top with a spatula to ensure an even surface.
- Place the springform pan in a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
- Bake in the preheated oven for 45 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
- Once baked, remove the cheesecake from the oven and let it cool in the water bath for about 30 minutes. Then, carefully remove the springform pan from the water bath and let it cool to room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set completely.
- Before serving, you may garnish the cheesecake with additional grated ginger or a drizzle of caramel sauce if desired. Slice into 8 servings and enjoy your delicious poached ginger cheesecake!
Tips
- Always use room temperature cream cheese and eggs to ensure a smooth, lump-free batter.
- The water bath (bain-marie) is crucial - it prevents cracking and ensures even baking.
- Don't overmix the batter, as this can introduce too much air and cause the cheesecake to crack.
- Use fresh ginger for the most vibrant, authentic flavor.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause surface cracks.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- Refrigerate for at least 4 hours, but overnight is even better for maximum flavor development.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
