White Chocolate Ginger Cheesecake

Submitted by Irmgard

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 cake

ingredients

• CRUST If you must

• 13 ounces gingersnaps
• 2 tablespoons sugar
• 1 teaspoon ground ginger
• 3 1⁄2 ounces unsalted butter, melted and cooled

• FILLING

• 1 lb white chocolate
• 32 ounces cream cheese
• 1⁄4 cup sugar
• 4 large eggs, room temp
• 1 large egg yolk, room temp
• 1 tablespoon vanilla
• 1 teaspoon ground ginger
• 1 cup crystallized ginger, minced (chop with chef's knife with sugar so it doesn't stick. Avoid cuisinart)

directions

1. Preheat 325 dergee oven.
2. Nine inch springform buttered, wrapped in foil.
3. Combine all crust ingredients in food processor, pulse until ground.
4. Press into bottom of pan and up the sides if you can't controll yourself.
5. Melt chocolate.
6. Beat cheese until fluffy,add sugar and beat well, add egg one at a time.
7. Beat in vanilla, ground ginger and then white chocolate.
8. Fold in crystalized ginger.
9. Bake in water bath until done.
10. chill overnight.

Reviews

[Mark Haskell]

Need I say more than Dragonflyjoy... made this 3 times now, the last time I added a few splashes of lime juice with some lime zest (small lime), great with or with out. You've just gotta try this one!!!

 

[Dragonflyjoy]

This is an absolutely fantastic recipe! Had I been able to eat the whole thing myself I would have. I did share and got raves! I love creamy cheesecake, but also love the more intense flavor of a heavier cheesecake. This is the perfect combination. And the balance that the white chocolate gives the ginger is perfect. I garnished the top with fresh raspberries and mint from my garden. Don't be intimidated by this recipe, it is well worth the effort. Thank you Mean Chef for the best cheesecake that I have ever made!