CANDIED GINGER CHEESECAKE.
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
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
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Paul Perseus
[email protected]I'm not a big fan of cheesecake, but I really enjoyed this one. The candied ginger added a nice touch of flavor.
Earla Head
[email protected]This cheesecake is the perfect dessert for a special occasion. It's elegant and delicious.
NATRION GAMING
[email protected]This cheesecake is a bit too sweet for my taste. I think I'll use less sugar next time.
Aayush Kc
[email protected]I made this cheesecake for my daughter's birthday party and it was a huge hit. All the kids loved it!
Sandra Falinska
[email protected]This cheesecake is perfect for a summer party. It's light and refreshing, and the candied ginger adds a nice touch of sweetness.
Madison H
[email protected]I'm allergic to ginger, so I substituted it with chopped walnuts. It was still delicious!
Mar Not ya beeswax
[email protected]This cheesecake is a great make-ahead dessert. I love that I can make it a day or two in advance.
Abbas Mohmmand
[email protected]I followed the recipe exactly, but my cheesecake didn't look like the picture. It was still delicious, though.
Azmat Shabbir
[email protected]This cheesecake was just okay. It wasn't as flavorful as I thought it would be.
Kabul Logar
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out as expected. The filling was too runny and the crust was too hard.
Zandria Summers
[email protected]This cheesecake is a bit pricey to make, but it's worth every penny. The combination of flavors is divine.
Shawn Wingert
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to dessert for potlucks and parties.
Boby Butt
[email protected]This cheesecake is so easy to make. I love that I can use store-bought candied ginger to save time.
Borkot Ullah
[email protected]I'm not usually a fan of ginger, but I really enjoyed this cheesecake. The candied ginger was not overpowering and added a subtle sweetness.
Ronny Wang
[email protected]My friends and family raved about this cheesecake. It was the perfect dessert for a special occasion.
Masun Rana
[email protected]The cheesecake was creamy and smooth, and the candied ginger added a nice bit of texture.
Chadwin France
[email protected]I loved how the candied ginger gave this cheesecake a little bit of a kick. It was the perfect dessert to serve after a spicy meal.
Tashi Choden
[email protected]This cheesecake was a delightful blend of sweet and tangy flavors. The candied ginger added a unique twist that perfectly complemented the creamy cheesecake filling.