White chocolate-ginger cheesecake

Yield: 12 Servings

Measure Ingredient
13 ounces Gingersnap cookies; about 50 cookies
2 tablespoons Sugar
1 teaspoon Ground ginger
6½ tablespoon Unsalted butter; melted and cooled
1 pounds White chocolate; finely chopped
32 ounces Cream cheese; at room temperature
¼ cup Sugar
4 larges Eggs; at room temperature
1 large Egg yolk; at room temperature
1 tablespoon Vanilla
1 teaspoon Ground ginger
⅔ cup Crystallized ginger; mince before measure



For Crust: Butter 9" springform pan. 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 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 white chocolate. Stir in crystallized ginger.

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 pan. Bake until cheesecake puffs and edges crack slightly, about 1½ hours.

Transfer cake to rack. Run small knife around sides of cake to loosen. Cool completely. Remove from pan sides. Chill cake overnight. (Can be prepared 3 days ahead. Cover and keep chilled.) Release pan sides. Transfer cake to platter. Top with white chocolate curls.

Per serving: 725 Calories; 51g Fat (63% calories from fat); 11g Protein; 55g Carbohydrate; 187mg Cholesterol; 452mg Sodium Recipe by: Bon Appetit - 2/97

Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Sep 25, 97

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