Ingrédients pour White Chocolate Ginger Cheesecake
- Gingersnaps
- ¼ cup granulated sugar
- Ground Ginger
- Unsalted Butter
- White Chocolate
- 3 (8 ounce) packages cream cheese, softened
- 3 large eggs
- Egg Yolk
- Vanilla
- Crystallized Ginger
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Comment préparer White Chocolate Ginger Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Meanwhile, in a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in white chocolate chips until melted and incorporated.
- In a separate bowl, whisk together eggs, ginger, and vanilla extract.
- Gradually add the egg mixture to the cream cheese mixture, mixing until just combined. Do not overmix.
- Pour the batter over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 55-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- Before serving, run a thin knife around the edges of the cheesecake to loosen it from the pan. Remove the sides of the springform pan and serve chilled.
Nutrition Information (Approximate per serving)
Sodium
242 g
Sugar
1688g
Fat
1776g
Carbs
219g
