Gin­ger­bread Cheese­cake with Lemon-Gin­ger Glaze,

Southern Living (USA) - - Contents -



| SERVES 12-16|

12 ⁄ 2 1 CRUST cups Tbsp. tsp. gin­ger­snap ground (8 dark oz.) brown gin­ger finely cookie sugar crushed crumbs

14 ⁄ 5 tsp. Tbsp. kosher un­salted salt but­ter, melted

3 FILL­ING (8-oz.) pkg. cream cheese, at

room tem­per­a­ture

1 14 ⁄ cups packed dark brown sugar

1 tsp. ground gin­ger

1 tsp. ground cin­na­mon

4 large eggs, at room tem­per­a­ture 1 cup sour cream, at room

tem­per­a­ture 12 ⁄ cup finely chopped crys­tal­lized


4 tsp. lemon zest (from 1 lemon)

2 tsp. vanilla ex­tract


12 ⁄ cup gran­u­lated sugar 4 tsp. lemon zest plus 13 ⁄ cup

fresh juice (from 3 lemons)

4 large egg yolks 3 Tbsp. very finely chopped fresh

gin­ger 14 ⁄ cup cold un­salted but­ter, cut

into 4 pieces

1. Pre­pare the Crust: Pre­heat oven to 325°F. Tightly wrap bot­tom and out­side of a 9-inch spring­form pan with 3 or 4 lay­ers of heavy-duty alu­minum foil. (This will pro­tect the cheese­cake as it bakes in the wa­ter bath.)

2. Stir to­gether cookie crumbs, dark brown sugar, gin­ger, and salt in a medium bowl. Driz­zle melted but­ter over crumb mix­ture, and toss with a fork to mois­ten evenly. Press mix­ture across bot­tom and about 1⁄2 inch up in­side of pre­pared spring­form pan. (Press edges with bot­tom of a straight-sided mea­sur­ing cup to en­sure they are not too thick.)

3. Bake in pre­heated oven un­til set and fra­grant, about 10 min­utes. Cool on a wire rack un­til ready to use.

4. Pre­pare the Fill­ing: Beat cream cheese in a large bowl with an elec­tric mixer on medium-high speed un­til smooth, light, and fluffy, 4 to 5 min­utes, stop­ping to scrape down sides of bowl as needed. Add brown sugar, ground gin­ger, and cin­na­mon, and beat un­til well com­bined and smooth, about 2 min­utes. Add eggs, 1 at a time, beat­ing well and stop­ping to scrape down sides of bowl af­ter each ad­di­tion. Add sour cream, crys­tal­lized gin­ger, lemon zest, and vanilla, and beat just un­til com­bined, about 1 minute. Pour into cooled Crust. Firmly tap pan sev­eral times on coun­ter­top to re­move any air bub­bles. Place spring­form pan in­side a large roast­ing pan. Add very hot tap wa­ter to roast­ing pan to come half­way up out­side of spring­form pan.

5. Bake cheese­cake in wa­ter bath at 325°F un­til edges of Fill­ing are set and cen­ter jig­gles slightly when pan is gen­tly jos­tled, about 1 hour. Turn off oven, and prop door open about 1 inch. Let cheese­cake stand in oven 1 hour.

6. Re­move cheese­cake from oven, lift spring­form pan from wa­ter bath, and re­move foil. Run a thin knife around edge of cheese­cake to loosen from pan. Chill, un­cov­ered, 8 hours or up to 2 days. 7. Pre­pare the Glaze: Whisk to­gether sugar and lemon juice in a small, heavy saucepan un­til smooth. Whisk in yolks un­til smooth. Whisk in gin­ger and lemon zest; add but­ter. Cook over medium-low heat, stir­ring con­stantly with a heat­proof spat­ula, un­til mix­ture is thick and be­gins to bub­ble around edge of pan, 8 to 10 min­utes.

8. Pour Glaze through a fine wiremesh strainer into a small bowl, press­ing firmly on solids with spat­ula; dis­card solids. Place plas­tic wrap di­rectly on sur­face of Glaze to pre­vent a film from form­ing. Chill at least 4 hours or up to 2 days. (Glaze will con­tinue to thicken slightly as it cools.)

9. Just be­fore serv­ing, re­move outer ring from spring­form pan. Spoon Glaze over top of chilled cheese­cake, and spread to edges. Slice and serve im­me­di­ately.

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