Spiced Ginger-Brandy Cheesecake
Indulge in the unique flavors of this Spiced Ginger-Brandy Cheesecake, inspired by the beloved Moosewood cookbook. The crust, made from crumbled gingersnap cookies, provides a delightful crunch that perfectly complements the creamy filling. This cheesecake is infused with the warmth of brandy and fresh ginger, creating a dessert that is both comforting and sophisticated. Perfect for holiday gatherings or special occasions, this deliciously different cheesecake is sure to impress your guests and tantalize your taste buds. Make this delightful treat and enjoy a slice of happiness!
8
Servings
275
Calories
9
Ingredients
Ingredients
Gingersnap cookies
2 cups (Crushed)
Butter
5 tablespoons (Melted)
Cream cheese
12 ounces (Softened)
Sour cream or yogurt
1 1/2 cups (N/A)
Brandy
1/4 cup (N/A)
Sugar
1/4 cup (N/A)
Eggs
4 (Lightly beaten)
Fresh ginger
2 tablespoons (Grated)
Salt
1 dash (N/A)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the crushed gingersnap cookies with the melted butter. Mix well until all cookie crumbs are coated, then press the mixture firmly into the bottom of a 10-inch springform pan to form an even crust.
3
In a large mixing bowl, beat together the softened cream cheese until smooth. Add in the sour cream (or yogurt), brandy, sugar, and a dash of salt, and mix until well combined.
4
Incorporate the eggs one by one, mixing thoroughly after each addition. If desired, you can choose to omit one or two of the egg yolks for a lighter consistency.
5
Stir in the grated fresh ginger, ensuring it is evenly distributed throughout the mixture. Taste and adjust sweetness according to your preference.
6
Pour the cheesecake filling over the prepared gingersnap crust in the springform pan, spreading it out evenly.
7
Bake in the preheated oven for about 40 minutes, or until the center feels firm to the touch and the edges have a light golden brown color.
8
Remove from oven and allow the cheesecake to cool completely in the pan. Once cooled, carefully remove the rim of the springform pan before slicing and serving.
Nutrition Information
15g
Fat
28g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Ginger-Brandy Cheesecake?
It is a unique dessert inspired by the Moosewood cookbook featuring a gingersnap cookie crust and a filling flavored with brandy and fresh ginger.
What type of crust does this cheesecake have?
The cheesecake features a crust made from crushed gingersnap cookies and melted butter.
How many servings does this recipe yield?
This recipe is designed to serve 8 people.
What is the calorie count per serving?
Each serving contains approximately 275 calories.
What size pan is recommended for this cheesecake?
A 10-inch springform pan is required for this recipe.
What are the primary flavor components of the filling?
The filling is primarily flavored with fresh grated ginger and brandy.
Can I substitute the sour cream in the recipe?
Yes, you can use an equal amount of yogurt instead of sour cream.
How much cream cheese is needed?
The recipe calls for 12 ounces of softened cream cheese.
How many eggs are used in the filling?
The recipe uses 4 eggs, which should be lightly beaten.
Is there a way to make the cheesecake consistency lighter?
Yes, you can choose to omit one or two of the egg yolks to achieve a lighter consistency.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the cheesecake need to bake?
It should be baked for about 40 minutes.
How do I know when the cheesecake is finished baking?
The center should feel firm to the touch and the edges should have a light golden brown color.
How much fresh ginger is required?
You will need 2 tablespoons of grated fresh ginger.
How much brandy is added to the mixture?
The recipe requires 1/4 cup of brandy.
How much sugar is included in the cheesecake?
The recipe calls for 1/4 cup of sugar.
What is the total fat content per serving?
Each serving has 15 grams of fat.
How much protein is in a slice of this cheesecake?
Each slice contains 6 grams of protein.
What is the carbohydrate count per serving?
There are 28 grams of carbohydrates per serving.
How do I prepare the crust?
Combine 2 cups of crushed gingersnap cookies with 5 tablespoons of melted butter and press firmly into the bottom of the pan.
Should the cream cheese be at room temperature?
Yes, the cream cheese should be softened to ensure it beats together smoothly.
How should the eggs be incorporated?
The eggs should be added one by one, mixing thoroughly after each addition.
When should I remove the rim of the springform pan?
Wait until the cheesecake has cooled completely in the pan before carefully removing the rim.
Is this recipe suitable for holidays?
Yes, it is described as perfect for holiday gatherings or special occasions.
Can I adjust the sweetness of the filling?
Yes, the instructions suggest tasting and adjusting the sweetness according to your preference before baking.
How much butter is needed for the crust?
The crust requires 5 tablespoons of melted butter.
What is the inspiration for this dessert?
This recipe is inspired by the flavors found in the Moosewood cookbook.
Is there salt in the recipe?
Yes, the filling includes a dash of salt.
How much gingersnap cookie crumbs are needed?
You will need 2 cups of crushed gingersnap cookies.
How do I ensure the ginger is evenly distributed?
Stir in the grated ginger after adding the eggs, making sure it is mixed well throughout the filling.