Ginger-Brandy Cheesecake
"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."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups gingersnap cookies, crushed
- 5 tablespoons melted butter
- 12 ounces cream cheese
- 1 1⁄2 cups sour cream or 1 1/2 cups yogurt
- 1⁄4 cup brandy
- 1⁄4 cup sugar
- 4 eggs
- 2 tablespoons grated fresh ginger
- 1 dash salt
directions
- Preheat oven to 350°F.
- Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
- You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
- Pour onto the crust in the springform pan.
- 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.
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Reviews
-
My Husband & Family LOVED this! I added some extra brandy for the adults as a topping! -
I was excited about the brandy/ginger concept, but found it very bland. My guests all gave it two thumbs down. .
RECIPE SUBMITTED BY
<p>I love Recipezaar! The recipes and people have helped me create dishes I would never have done by myself. I finally have gotten the knack of bread (which I love) because of this site. I am on the go workaholic who loves cooking and serving good fresh food to my family. Brought up with Italian food. Inspired by my grandmother who I should have paid more attention to while she was cooking and baking. Mother is a very good cook and a little sneaky. Liver, rabbit, duck, tripe, lamb and meat family would get on hunting trips was served often. Can't really do that with my family as they don't like these different dishes as I do and have protested. Family from Chieti & Naples Italy. My pet peeve is overcooking pasta. I like it al dente everytime and never add sugar to my tomato sauce. My motto is I would rather have a little of a good , natural thing than a lot of no-fat low-fat stuff.</p>
