Sweet Cheesecake Recipes
Chocolate-Covered Ginger Cheesecake
Chocolate Crumb Crust and chocolate glaze surround the ginger filling that makes this a "hot" and spicy cheesecake.
Ingredients
Chocolate Crumb Crust
- 2 cups chocolate wafer cookie crumbs (about 40 wafers)
- 6 tablespoons unsalted butter, melted (3/4 stick)
Filling
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 3 tablespoons whipping cream
Glaze
- 1/3 cup whipping cream
- 2 tablespoons soft unsalted butter (1/4 stick)
- 2 tablespoons light corn syrup
- 6 ounces semisweet chocolate, chopped
- 1/4 cup coarsely chopped crystallized ginger
Instructions
- Heat oven to 350 degrees F. Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over bottom and 1 inch up side of 9 inch springform pan.
- Bake for 6 minutes.
- Mix cream cheese in large bowl of electric mixer on low speed until smooth.
- Add sugar and mix until smooth.
- Mix in flour. Add eggs, 2 at a time, mixing until batter is smooth. Mix in vanilla extract, ginger, cinnamon and cream. Pour batter into prepared pan.
- Place cheesecake in large baking pan with at least 2 inch high sides. Place in oven. Pour hot water in large pan to reach 1 inch up sides of springform pan.
- Bake for about 1 hour, until top looks firm when given a gentle shake.
- Remove from water bath. Cover with paper towels; cool thoroughly, about 2 hours. Cheesecake should feel cool to the touch. Cover with plastic wrap.
- Chill thoroughly in refrigerator, at least 6 hours or overnight.
- Place whipping cream, butter and corn syrup in medium saucepan and heat over medium-low heat until cream is hot and butter is melted. Do not let mixture boil.
- Remove from heat.
- Add chopped chocolate and let soften in hot cream mixture about 30 seconds.
- Stir mixture until smooth and all chocolate is melted.
- Let glaze cool and thicken slightly.
- Pour glaze evenly over top of cold cheesecake. Refrigerate until glaze is firm.
- Use small sharp knife to loosen sides of cheesecake from springform pan and remove sides.
- Sprinkle chopped crystallized ginger over center of cheesecake.
- Store in refrigerator up to 7 days.
- Serve at room temperature.
Notes
Check to see that your ground ginger is fresh before using it. If it doesn't smell strong, buy a new container.