We had another (!) snow storm today, so what better time than to make a cheesecake with warm Indian spices on a ginger crust to overcome the cold blues of South Dakota weather. I was just a little surprised at how tall this cheese cake is: it filled my 9 " pan and baked tall into a souffle like cake. But once it cooled and settled, it had the great cheesecake consistency I so like.So, here it is:
For the crust:
- 1 1/2 cups flour
- 1 tsp. ground ginger
- 1/4 tsp. salt
- 3/4 cups butter
- 1/4 cup sugar
- 1 large egg yoke
- 1/4 cup minced crystallized ginger
Grease a 9" spring form. Mix together flour, ginger, and salt. Add butter and sugar until it looks like the "Parmesan" you get in a can. Add the egg yoke and ginger. Press into form, 1 inch up the sides of the pan. Poke it with a fork and freeze for 30 minutes. Preheat the oven to 350F and bake until golden, about 30 minutes.
In the meanwhile, the filling:
- 4 8-ounce packages cream cheese
- 1 1/2 cup sugar
- 1 8-ounce mascarpone cheese
- 5 large eggs
- 2 large egg yokes
- 2 1/2 tsp. ground ginger
- 2 1/2 tsp. ground cardamom
- 1/2 tsp. vanilla
- 1/4 tsp. ground allspice
- 1/4 tsp. white pepper
- 1/4 tsp. salt
Beat cream cheese and sugar until smooth. Add mascarpone. Add eggs and egg yokes, one at the time. Add the spices. Poor into baked crust and bake for an hour at 350F, then lower the temperature to 200F and bake for another 30 minutes or until cake sets around edges. Center will still move slightly when the pan is moved. If you wish, you can take the cake out after 30 minutes and spread with a mixture of 1 cup sour cream, 5 tablespoons sugar and tsp. vanilla and then bake at 350F for another 10 minutes. I didn't like this topping at all, so I am hunting for a better topping.
Now the hardest part: let it cool!! After about an hour, you can transfer the cake to a cake platter (sometimes the metal of the spring form will give off nasty flavor) and cover. Refrigerate overnight! Really.
But then.......oh so worth it!
- 1 1/2 cups flour
- 1 tsp. ground ginger
- 1/4 tsp. salt
- 3/4 cups butter
- 1/4 cup sugar
- 1 large egg yoke
- 1/4 cup minced crystallized ginger
Grease a 9" spring form. Mix together flour, ginger, and salt. Add butter and sugar until it looks like the "Parmesan" you get in a can. Add the egg yoke and ginger. Press into form, 1 inch up the sides of the pan. Poke it with a fork and freeze for 30 minutes. Preheat the oven to 350F and bake until golden, about 30 minutes.
In the meanwhile, the filling:
- 4 8-ounce packages cream cheese
- 1 1/2 cup sugar
- 1 8-ounce mascarpone cheese
- 5 large eggs
- 2 large egg yokes
- 2 1/2 tsp. ground ginger
- 2 1/2 tsp. ground cardamom
- 1/2 tsp. vanilla
- 1/4 tsp. ground allspice
- 1/4 tsp. white pepper
- 1/4 tsp. salt
Beat cream cheese and sugar until smooth. Add mascarpone. Add eggs and egg yokes, one at the time. Add the spices. Poor into baked crust and bake for an hour at 350F, then lower the temperature to 200F and bake for another 30 minutes or until cake sets around edges. Center will still move slightly when the pan is moved. If you wish, you can take the cake out after 30 minutes and spread with a mixture of 1 cup sour cream, 5 tablespoons sugar and tsp. vanilla and then bake at 350F for another 10 minutes. I didn't like this topping at all, so I am hunting for a better topping.
Now the hardest part: let it cool!! After about an hour, you can transfer the cake to a cake platter (sometimes the metal of the spring form will give off nasty flavor) and cover. Refrigerate overnight! Really.
But then.......oh so worth it! 
2 comments:
I can personally verify that her cheesecake was TOP notch. Beautiful consistency, wonderful flavor, smooth in every regard. Easily one of the best cheesecake's I've ever had.
BTW, I like the icing just fine, so it must just be a matter of preference.
This sounds so yummy! I love your pictures and the uniqueness of this recipe! I am definitely going to try this out on my family!
Post a Comment