How To Make Triple Ginger Cheesecake
Cheesecakes are always a heavenly treat! It’s soft, sweet, and easily melts in your mouth. Try our creative and tasty cheesecake recipes! You’ll surely want to a bite out of every cheesecake you end up making.
Serves:
Ingredients
- 200g ginger snap cookies
- 80g unsalted butter, melted
- 400g cream cheese
- 100g granulated sugar
- 1 tsp vanilla extract
- 1 tbsp ground ginger
- 1 tbsp fresh ginger, grated
- 1 tbsp crystallized ginger, finely chopped
- 2 eggs
- 1/4 cup heavy cream
- pinch of salt
Instructions
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Preheat the oven to 325°F (165°C).
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In a food processor, crush the ginger snap cookies until finely ground.
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Combine the crushed cookies with melted butter and press into the bottom of a 9-inch (23cm) springform pan to create the crust.
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In a large mixing bowl, beat the cream cheese until smooth.
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Gradually add the sugar, vanilla extract, ground ginger, fresh ginger, and crystallized ginger to the cream cheese mixture, mixing well after each addition.
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Add the eggs, one at a time, beating well after each addition.
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Stir in the heavy cream and salt until well combined.
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Pour the filling onto the prepared crust in the springform pan.
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Bake in the preheated oven for 1 hour or until the edges are set but the center still has a slight jiggle.
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Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
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Serve chilled and enjoy!
Nutrition
- Calories : 450kcal
- Total Fat : 30g
- Saturated Fat : 17g
- Cholesterol : 168mg
- Sodium : 400mg
- Total Carbohydrates : 39g
- Dietary Fiber : 1g
- Sugar : 26g
- Protein : 7g
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