I dont like the topic for todays Post of the Day 2011, its a bit naff (as was yesterday’s). So instead I’ll have a Foodporn friday.
I love cheesecake, and I love ginger. I couldn’t find a recipe I liked for a ginger cheesecake so I changed another cheesecake recipe to get this. I took it along to a Christmas lunch and the tiny sliver I tried was divine! By the time I got to the table to dish myself a proper slice it had disappeared though 😛
18 Gingernut biscuits, crushed (about 1-1/2 cups)
1/4 cup butter, melted
3 pkg. Philadelphia Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
1 cup crystallized ginger, thinly sliced
100g dark chocolate to mix with the cream for the topping.
1/2 cup cream
PREHEAT oven to 180°C
Combine crumbs and butter. Press firmly onto bottom of a springform pan
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Stir ginger slices into batter. Pour over crust.
BAKE 45 to 50 min. or until center is almost set. Cool completely.
CHOP 100g chocolate. Bring cream to simmer in small saucepan on low heat. Remove from heat. Add chocolate; stir until completely melted. Cool slightly. Pour over cheesecake. Refrigerate at least 3 hours or overnight. Remove side of pan before serving. Store leftover cheesecake in refrigerator.