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    You are in: Home / Recipes / Ginger-Brandy Cheesecake Recipe
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    Ginger-Brandy Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    ChefRed's Note:

    Comes from Moosewood cookbook. I love Gingersnap cookies and they are the starting point for this desert. Sounds delicious and different than usual cheesecake. Can't wait to make. Placing here for safe keeping.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
    3. 3
      You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
    4. 4
      Pour onto the crust in the springform pan.
    5. 5
      Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.

    Ratings & Reviews:

    • on January 26, 2010

      My Husband & Family LOVED this! I added some extra brandy for the adults as a topping!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2006

      15

      I was excited about the brandy/ginger concept, but found it very bland. My guests all gave it two thumbs down. .

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ginger-Brandy Cheesecake

    Serving Size: 1 (134 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 386.9
     
    Calories from Fat 302
    78%
    Total Fat 33.5 g
    51%
    Saturated Fat 20.3 g
    101%
    Cholesterol 190.5 mg
    63%
    Sodium 254.4 mg
    10%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 6.6 g
    26%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    gingersnap cookies

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