Ginger’s peppery flavor is the perfect foil for white chocolate. Here, the ginger is used in several forms, each contributing its own nuance: Crystallized ginger provides texture and a warm bite to the filling, gingersnaps are used for the crust, and ground ginger enhances both crust and filling. Begin making this dessert a day ahead.
The orignal recipe is on the link above.
And now for my tweeking…
370 grms gingersnap cookies (about 50 cookies)
1 teaspoon ground ginger
6 1/2 tablespoons unsalted butter, melted, cooled
350 grms good-quality chocolate (such as Lindt or Baker’s), finely chopped
3 x 250 grm packages cream cheese, room temperature
1/4 cup sugar
3large eggs, room temperature
1 tablespoon vanilla extract
1 teaspoon ground ginger
2/3 cup minced crystallized ginger
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 300grams 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 and the remaining 50 grams of white chocolate broken into squares.
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.
Serve with this lovely sauce. I made it the day before and re-heated in the microwave.
- 1/2 cup plus 2 tablespoons heavy cream
- 2 teaspoons finely grated fresh ginger
- 1 cup sugar
- 1 teaspoon fresh lemon juice
- In a small saucepan, simmer 1/2 cup of the heavy cream with the ginger for about 10 minutes. Set aside.
- In another small heavy saucepan, cook the sugar with the lemon juice over low heat, stirring frequently, until the sugar caramelizes to a light brown color, 10 to 15 minutes. Being careful to avoid splatters, stir in the remaining 2 tablespoons heavy cream. Remove from the heat.
- Strain the cream into a bowl and whisk in the caramel until smooth. Serve warm.
Make Ahead The sauce will keep refrigerated for up to 1 month. Rewarm over low heat before serving