Best 2 Candied Ginger Cheesecake Recipes

Savor the delightful fusion of zesty ginger and creamy cheesecake with our curated collection of the finest candied ginger cheesecake recipes. Indulge in a luscious symphony of flavors as you embark on a culinary journey filled with sweet, tangy, and velvety textures. Whether you prefer a classic cheesecake adorned with candied ginger or an innovative twist featuring ginger-spiked crust, our handpicked recipes will guide you towards creating a tantalizing dessert that will impress and delight your taste buds.

Here are our top 2 tried and tested recipes!

CHEESECAKE WITH GINGER-LIME CANDIED RASPBERRIES

Cheesecake with Ginger-Lime Candied Raspberries image

Provided by Michael Laiskonis

Categories Citrus Ginger Dessert Cream Cheese Raspberry Lime Bon Appétit Kidney Friendly Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 21

Ingredients

Shortbread crust:
Nonstick vegetable oil spray
1 cup shortbread cookie crumbs made from 6 ounces shortbread cookies (such as Walkers), finely ground in a food processor
2 tablespoons unsalted butter, melted
Pinch of fine sea salt
Cheesecake:
1 teaspoon unflavored gelatin
2/3 cup sugar
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, room temperature
Pinch of fine sea salt
10 ounces cream cheese, cut into 10 pieces, room temperature
1/4 cup crème fraîche or sour cream
1/4 cup fresh orange juice
1 tablespoon fresh lime juice
1 cup heavy cream, beaten to soft peaks
Ginger-lime candied raspberries:
1 6-ounce container fresh raspberries
1/4 cup sugar
1 tablespoon minced peeled ginger
1 tablespoon thinly sliced fresh mint leaves plus more for garnish
1 teaspoon fresh lime juice

Steps:

For shortbread crust:
Lightly coat an 8x8x2" baking pan with nonstick spray; line with plastic wrap, leaving a generous overhang.
Mix crumbs, butter, and salt in a medium bowl until it resembles moist sand. Press evenly onto bottom of pan. Cover; chill.
For cheesecake:
Place 2 tablespoons. cold water in a small saucepan; sprinkle gelatin over. Let stand until gelatin is soft, 5-10 minutes.
Using an electric mixer on medium-high speed, beat sugar, butter, and salt in a medium bowl until light and fluffy, about 5 minutes. With motor running, add cream cheese 1 piece at a time, occasionally scraping down sides of bowl. Beat in crème fraîche, orange juice, and lime juice.
Gently heat gelatin over lowest heat, stirring constantly, just until gelatin dissolves. Scrape gelatin into cream cheese mixture; beat to blend. Fold in whipped cream just to incorporate. Pour mixture over crust; smooth top. Chill until set, about 3 hours. DO AHEAD: Cheesecake can be made 3 days ahead. Cover and keep chilled, or freeze airtight for up to 2 weeks.
For ginger-lime candied raspberries:
Cook first 3 ingredients, 1 tablespoon mint, lime juice, and 1 tablespoon water in a small saucepan over low heat until raspberries are soft and juices are released, 2-3 minutes. Transfer to a small bowl. Cover with plastic wrap and chill foratleast1hourandupto1day.
Using plastic wrap overhang, lift cheese-cake from pan and place on a flat surface. Cut into pieces; place on plates. Spoon candied raspberries over; drizzle with sauce and garnish with mint.

CANDIED GINGER CHEESECAKE.

Candied Ginger Cheesecake. image

Make and share this Candied Ginger Cheesecake. recipe from Food.com.

Provided by ChefRed

Categories Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
12 gingersnap cookies, crushed
1 (24 ounce) carton 1% fat cottage cheese
16 ounces light cream cheese
1 cup sugar, divided
2 tablespoons brandy
2 eggs
2 tablespoons chopped crystallized ginger
4 egg whites
1/8 teaspoon cream of tartar
gingerroot, strips (optional)

Steps:

Coat the bottom of a 20-inch springform pan with cooking spray; sprinkle with crumbs and set aside. Position knife blade in food processor bowl; add cottage cheese and cream cheese and process until smooth. Add 3/4 cup sugar, brandy, whole eggs, and gingerroot; process until smooth. pour into a large bowl; set aside.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup sugar, 1 Tbsp at a time, beating until stiff peaks form. Gently stir 1/4 of egg white mixture into cheese mixture. Gently fold in remaining egg white mixture.
Pour into greased pan. Bake at 325 deg for 50 minutes or until almost set. Remove from oven and cool 15 minutes. Cover and chill at least 8 hours. Garnish with crystallized gingerroot strips if desired.

Nutrition Facts : Calories 386.2, Fat 16.4, SaturatedFat 9.6, Cholesterol 99.4, Sodium 683.9, Carbohydrate 37.3, Fiber 0.2, Sugar 29.6, Protein 20.1

Tips:

Use high-quality ingredients. This will make a big difference in the final product. Choose fresh ginger, full-fat cream cheese, and high-quality vanilla extract.
Don't overmix the batter. Overmixing can make the cheesecake tough. Mix just until the ingredients are combined.
Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help the cheesecake to set properly.
Garnish the cheesecake with candied ginger and whipped cream. This will add a touch of elegance and flavor.

Conclusion:

This candied ginger cheesecake is a delicious and elegant dessert that is perfect for any occasion. With its creamy texture, tangy flavor, and candied ginger topping, this cheesecake is sure to be a hit. Follow these tips to make the best candied ginger cheesecake possible.