Ginger Brandy Cheesecake Recipes

GINGERBREAD CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Wrap the outside of the springform pan 3 to 4 times with aluminum foil.
• Mix cookie crumbs and melted butter together until mixture resembles wet sand. Press into the prepared springform pan until bottom is evenly covered.
• Combine cream cheese and brown sugar in a large bowl; beat with an electric mixer until smooth. Add molasses, lemon juice, vanilla extract, ginger, cinnamon, cloves, nutmeg, allspice, and salt; mix until well combined. Add eggs, 1 at a time, beating briefly after each addition until just combined. Pour batter over the crust in the pan. Tap the pan on the counter several times to remove any air bubbles.
• Place the springform pan into a larger baking pan, and fill the baking pan with 1 inch hot water, making sure no water gets into the cheesecake batter.
• Bake in the water bath in the preheated oven until the edges of the cheesecake are set and the middle jiggles slightly, about 1 hour. Turn off the oven without removing the cheesecake, leaving it inside until cooled, 1 to 2 hours.
• Remove from the oven and water bath. Run the tip of a table knife around the edges of the springform pan before removing to a serving platter. Refrigerate until completely chilled, at least 4 hours.
• Combine whipping cream, powdered sugar, vanilla extract, cinnamon, and salt for the cinnamon whipped cream in a large bowl. Beat with an electric mixer on medium-high speed until stiff peaks form; do not overmix.
• Top cheesecake with whipped cream just before serving.

GINGER-BRANDY CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
• You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
• Pour onto the crust in the springform pan.
• Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.

GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM

Steps:

• Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
• In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
• Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
• For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
• Serve cupcakes with whipped cream and brandy sauce.

TRIPLE GINGER CHEESECAKE

Steps:

• Whizz together the biscuits or crush in a sealed bag until you get fine crumbs. Gently melt the butter, then mix into the crumbs. Press evenly into a 20cm loosebottomed round cake tin. Chill in the fridge while you make the filling.
• Put the remaining ingredients into a food processor and whizz until smooth. Spread over the base, then smooth the top with a knife. Leave in the fridge overnight to set. Remove the cake from the tin and top with roasted rhubarb (recipe, below) or your choice of fruit.

LEMON AND GINGER CHEESECAKE

Steps:

• Crush the biscuits and add the melted butter.
• Grease a push bottom round cake tin with butter
• Push the biscuit mix into the tin and leave in fridge until the rest of mixture ready.
• Into a mixing bowl put the cream cheese and condensed milk and whisk unitl beaten together smoothly.
• Add the lemon juice and zest and the double cream and continue to whisk for a few minutes.
• Spoon over the base and place into the fridge

GINGERBREAD CHEESECAKE

Steps:

• Bring the cream cheese, sour cream and eggs to room temperature.
• Heat oven to 325 degrees. Wrap the bottom and exterior sides of a 9-inch springform pan with a layer of aluminum foil; make sure to wrap to the top of the sides since the pan will be submerged halfway in a water bath while baking.
• Prepare the crust: Stir the gingersnap crumbs, brown sugar, ground ginger and a pinch of salt together in a medium bowl. Add the melted butter and stir until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake the crust until golden brown and fragrant, 9 to 11 minutes. Set aside while you prepare the filling. Set a kettle or medium pot of water to boil.
• Prepare the filling: Add the cream cheese to the bowl of a stand mixer and mix on medium-high, scraping down the sides of the bowl occasionally until very smooth and fluffy, 4 to 5 minutes. Add the brown sugar and spices and mix until well combined and completely smooth, about 2 more minutes. Scrape the bottom and sides of the bowl, then add the eggs a little bit at a time, mixing each bit completely into the mixture before adding the next. Add the sour cream, molasses, rum, fresh ginger, lemon zest and mix until just combined.
• Use a rubber spatula to scrape down the bottom and sides of the bowl and mix the last few strokes by hand. Make sure the mixture is totally, completely smooth, then pour it into the prepared crust. The mixture will fill the pan almost all of the way to the top. Firmly tap the pan on a countertop to release any air bubbles.
• Set a roasting pan on the center rack of the oven and place the cheesecake in the pan. Fill the pan with boiling water about halfway. Bake the cheesecake for one hour, without opening the door. After one hour check for doneness by gently tapping the side of the pan. The cheesecake should look set at the edges but still a bit wiggly, and will be light golden brown on top. If it is not finished baking, check it every 5 to 10 minutes or so until done.
• When the cheesecake is finished baking, turn off the oven, prop the oven door open a crack (a wooden spoon works great for this), and let the cheesecake cool in the oven until it is close to room temperature, about an hour.
• Remove the cheesecake from the oven, remove the foil from the outside of the pan, and transfer to the refrigerator to cool completely, at least 4 hours and up to 2 days. After it has completely cooled, loosely cover the pan with plastic wrap. To slice: run a hot thin knife around the edge of the pan before removing the ring.
• While the cheesecake cools make the cranberries: Add the cranberries, orange juice, ¼ cup/60 milliliters water, rum, and sugar to a saucepan. Cook over medium-high heat, stirring occasionally until the cranberries burst and the mixture is slightly thickened, about 10 to 15 minutes. Stir in the chopped crystallized ginger. Serve at room temperature or chilled.