GINGER AND SYRUP CHEESECAKE
Make and share this Ginger and Syrup Cheesecake recipe from Food.com.
Provided by Gardening Girl
Categories Cheesecake
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Crush the biscuits by placing them into a bag or clean tea towel and hitting with a rolling pin. Pour the crumbs into a bowl and mix with the softened butter. Place two 5cm/2in chefs' rings onto serving plates and fill with the crumb mixture to form the base of the cheesecake.
- Place the cream cheese into a bowl with the chopped stem ginger and about four tablespoons of the syrup from the jar and mix well. Spoon the mixture into the rings and smooth the top with a palette knife.
- Sprinkle each cheesecake with the grated chocolate, then top with the ginger pieces.
- To loosen the rings, quickly warm around the edges using a warm cloth or a mini-blowtorch, then lift off the rings.
- To serve, garnish with a sugar twist.
Nutrition Facts : Calories 632.4, Fat 64.1, SaturatedFat 40.3, Cholesterol 179, Sodium 484.4, Carbohydrate 7.7, Fiber 2, Sugar 0.4, Protein 12.9
GINGER & CHRISTMAS PUD CHEESECAKE WITH GINGER SAUCE
A set pudding is perfect for entertaining - this one has a creamy texture, dotted with fruit sponge and ginger loaf
Provided by Lucy Netherton
Categories Dessert
Time 1h35m
Number Of Ingredients 13
Steps:
- Heat oven to 170C/150C fan/gas 5. Grease and line a roughly 1.3-litre ovenproof pudding basin with 4 strips of baking parchment, criss-crossing the bowl like spokes of a wheel. Beat the cream cheese, mascarpone, vanilla, eggs and sugar with an electric mixer until combined and light. Fold in the flour, Christmas pud and stem ginger, then spoon into the prepared tin. Carefully put in the oven.
- Check after 1 hr - it should be set with a slight wobble; you may need to give it 10 mins more. Remove and allow to cool slightly (it will puff up, then sink a little). Brush with 1 tbsp ginger syrup, then arrange the ginger loaf cake on top, pressing to form a base. Brush with 1 tbsp more syrup, then place a saucer on top to press down. Chill for at least 4 hrs (or up to 2 days).
- To make the sauce, bubble together all the ingredients plus 3 tbsp ginger syrup in a saucepan until syrupy. Turn the cheesecake out onto a serving plate and serve with the hot ginger sauce.
Nutrition Facts : Calories 640 calories, Fat 43 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium
PUMPKIN GINGER CHEESECAKE PIE
Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.
Categories Cake Food Processor Egg Ginger Dessert Bake Thanksgiving Cream Cheese Pumpkin Fall Chill Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make gingersnap crumb crust and reserve.
- Put oven rack in middle position and preheat oven to 350°F.
- Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
- Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
- Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.
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