6 1/2 tablespoons (just a bit more than 3/4 stick) melted butter
1 pound white chocolate, finely chopped
2 pounds (4-8 ounce packages) cream cheese, room temperature
1/4 cup sugar
4 large eggs
1 large egg yolk
1 tablespoon vanilla extract
1 teaspoon ground ginger
Pinch of salt
2/3 cup minced crystallized ginger
Instructions
Butter a 9-inch springform pan and wrap the
outside of the pan with 2 layers of heavy duty
aluminum foil. Place the gingersnaps, sugar, and
ginger in a food processor and add the melted
butter; process with on/off pulses just until
moist clumps are formed. Remove from the bowl and
press evenly into the bottom and halfway up the
sides of the springform pan until firmly packed.
Set in the refrigerator until filling.
Position the oven rack to the center of the oven
and preheat to 300º. Place the white chocolate in
the top of a double boiler set over hot water
until melted. Cool to lukewarm, stirring
occasionally. Beat the cream cheese and sugar with
an electric mixer on medium speed until smooth, 3
minutes. Add the eggs and yolk, mixing well after
each addition. Add the vanilla, ginger, and salt.
Scrape down the sides of the bowl and beat 1
minute on medium-high speed. Gradually beat in
the white chocolate and then the crystallized
ginger.
Pour the batter into the prepared crust and set in
a large roasting pan. Pour in enough hot water to
come halfway up the sides of the pan. Bake in the
center of the preheated oven for 1 hour 30
minutes, just until the center top is puffed and
begins to crack. Set the cake on a rack to cool
completely to room temperature. Run a knife
around the edges to loosen, then cover and
refrigerate overnight.
To serve, remove sides. Pitting the knife under
the cake, lift up slightly and slide off the
bottom, pulling off the parchment, onto a serving
plate. Store, covered in the refrigerator. Great
with a thick border of whipped cream.
Originally Submitted
6/1/2012
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