KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

Fresh Ginger Cheesecake

Fresh Ginger Cheesecake recipe
Recipe and Photo by: Better Homes and Gardens
The perfect cheesecake for ginger lovers! A gingersnap crust, fresh ginger in the filling, and crystallized ginger garnish deliver flavor at every level.
time
prep:
1 min
total:
1 min
servings
total:
12 servings

What You Need

1
cup  finely crushed gingersnaps (18 to 20 cookies)
1/4
cup  butter, melted
3
 8-ounce packages cream cheese, softened
1
cup  sugar
1
 tablespoon all-purpose flour
2
teaspoons  grated fresh gingerroot
1
 teaspoon lemon juice
1
 teaspoon vanilla
1/8
 teaspoon salt
1/4
cup  whipping cream
3
 eggs, slightly beaten
1
 8-ounce carton dairy sour cream
2
tablespoons  sugar
1/3
cup  caramel ice cream topping
 Crystallized ginger, cut into strips (optional)

Make It

1. Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.

2. For filling, in a large bowl, beat cream cheese with electric mixer on low to medium speed until smooth. Beat in the 1 cup sugar, the flour, ginger, lemon juice, vanilla, and salt. Beat in whipping cream just until combined. Stir in eggs (do not beat). Pour into crust-lined pan. Place on a shallow baking pan.

3. Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.

4. Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger.

5. Makes 12 servings.

K:63240v0:148125     Copyright - © [1994-2013] Meredith Corporation
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email