Gingersnap and Orange Cheesecake

161

152

By Chef Eddy Van Damme

Prep Time:

20m

Bake/Cook Time:

Yield:

One 9 or 10 inch cheesecake

Gingersnap and Orange Cheesecake is a creamy, orange cheesecake that sits on a spicy and slightly sweet gingersnap crust. The gingersnaps bring a deep, molasses-like flavor and a hint of warm spice that's just amazing. The cheesecake filling is all about creamy, orangey goodness. What makes this cheesecake stand out is the combination of sour cream, fresh orange zest, and freshly grated ginger. The sour cream adds a tangy creaminess that plays perfectly against the sweetness of the cake. The orange zest brings in a bright, citrusy flavor that perfectly matches the gingersnap crust. Fresh ginger gives a bit of warmth and spice, tying everything together. When it's all baked up, you get this smooth, creamy cheesecake that's bursting with vibrant orange flavor and subtle warmth from the ginger, all sitting on a buttery, spicy gingersnap crust. It's a unique twist on a classic cheesecake that's totally delicious and sure to impress.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Gingersnap Crust

1 3/4 cups crushed gingersnap cookies*
5 tablespoons melted butter

Orange Cheesecake

3 packages (8 ounces each) cream cheese, soft at room temperature
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
4 large eggs
16 ounces (1 pound) sour cream
4 tablespoons orange zest (no white bitter pith)
1 tablespoon fresh grated ginger

Directions

Preheat oven to 350°F.
To make crust: Crush gingersnaps with a rolling pin to obtain 1 3/4 cups. Add melted butter and combine well. Press onto bottom of a 9-inch diameter springform pan and place in the oven for 12 minutes or until golden. Reduce oven temperature to 325°F
Place springform pan on 3 layers of aluminum foil and wrap outside of pan tightly with foil. Ensure that no water could penetrate thru foil. Place in a roasting pan and set aside.
Blend cream cheese and sugar on lowest speed. Alternatively mix by using a handheld spatula until no lumps remain. Scrape bowl well. Add one egg at a time, waiting for previously added egg to be fully incorporated. Scrape bowl and beater between additions.
Add sour cream, orange zest, and freshly grated ginger and pour batter into springform pan.
Pour water into roasting pan about one inch high and place in oven.
Bake until center of cheesecake no longer trembles when tapping sides of pan, about 2 hours.
Allow to cool at room temperature for 30 minutes and place in refrigerator overnight.
Run a sharp knife around edge and bottom of cheesecake and cut it into desired size.