• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Not Your Mother's® Cookbook

Kitchen Gadgets

  • Home
  • About
  • Kitchen Gadgets
  • About the Authors
  • BETH’S BLOG
  • Contact Us

Everyone’s Favorite White Chocolate Ginger Cheesecake

By beth hensperger Leave a Comment

	white chocolate ginger cheesecake
Easter Eggs photo courtesy of Getty Images

This cheesecake is as close to divine as food gets. It is an uber-creamy, standard cheesecake with lots of sweet-hot candied ginger, a hint of ground ginger in the cake, and a gingersnap cookie crust added in. It is a perfect Easter dessert. It is easy to make.

Bake the day before, as the cake needs to chill overnight in the refrigerator to develop the proper texture. Beware. This is truly addictive from the combination of the white chocolate and ginger flavor alchemy and everyone’s favorite.

Serves 12 to 14.

Table of Contents

  • Ingredients
  • Instructions
  • Ingredients
  • Instructions

Ingredients

  • Crust
  • 13 ounces gingersnap cookies (about 50 cookies)
  • 2 tablespoons sugar
  • 1 teaspoon ground ginger
  • 6 1/2 tablespoons (just a bit more than 3/4 stick) melted butter

Instructions

Butter a 9-inch springform pan and wrap the outside of the pan with 2 layers of heavy duty aluminum foil.  Place the gingersnaps, sugar, and ginger in a food processor and add the melted butter; process with on/off pulses just until moist clumps are formed.  Remove from the bowl and press evenly into the bottom and halfway up the sides of the springform pan until firmly packed.  Set in the refrigerator until filling.

Ingredients

  • Filling
  • 1 pound white chocolate, finely chopped
  • 2 pounds (4-8 ounce packages) cream cheese, room temperature
  • 1/4 cup sugar
  • 4 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground ginger
  • Pinch of salt
  • 2/3 cup minced crystallized ginger
	white chocolate ginger cheesecake

Instructions

Position the oven rack to the center of the oven and preheat to 300º.  Place the white chocolate in the top of a double boiler set over hot water until melted.  Cool to lukewarm, stirring occasionally.

	white chocolate ginger cheesecake
crystallized ginger

Beat the cream cheese and sugar with an electric mixer on medium speed until smooth, 3 minutes.  Add the eggs and yolk, mixing well after each addition.  Add the vanilla, ginger, and salt.  Scrape down the sides of the bowl and beat 1 minute on medium-high speed.  Gradually beat in the white chocolate and then the crystallized ginger.

Pour the batter into the prepared crust and set in a large roasting pan.  Pour in enough hot water to come halfway up the sides of the pan.  Bake in the center of the preheated oven for 1 hour 30 minutes, just until the center top is puffed and begins to crack.

Set the cake on a rack to cool completely to room temperature.  Run a knife around the edges to loosen, then cover and refrigerate overnight.

To serve, remove sides.  Pitting the knife under the cake, lift up slightly and slide off the bottom, pulling off the parchment, onto a serving plate.  Store, covered in the refrigerator. Great with a thick border of whipped cream.

	white chocolate ginger cheesecake
the cheese cake can be decorated with a border of whipped cream or shaved white chocolate and a ring of fresh raspberries

From Bon Appetit Magazine 1998.

See also:

  • Italian Whole-Wheat Walnut-Raisin Bread
  • Luscious Fruit Curds
  • The Original Tunnel of Fudge Cake
  • Slow Cooker Sausage and Peppers
  • Rice Cooker Tamales

Filed Under: Blog

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About the Authors

Beth Hensperger

Beth Hensperger’s career as a prolific food writer and educator began when she was named guest cooking instructor for the March 1985 issue of Bon Appétit. She has gone on to author more than twenty cookbooks, including the best-selling Not Your Mother’s® series. Her other cookbooks from The Harvard Common Press are The Bread Lover’s Bread Machine Cookbook and The Ultimate Rice Cooker Cookbook. She is also the author of The Bread Bible, winner of a James Beard Book Award, and has been nominated twice for an IACP Cookbook Award.

Hensperger writes a food column, “Baking with the Seasons,” for the San Jose Mercury News, and she is a contributor to dozens of national and online cooking and lifestyle magazines. An East Coast transplant who now considers herself a true Californian, Hensperger lives in the San Francisco Bay area.

Categories

  • Blog
  • Kitchen Gadgets

Recent Posts

  • What is The Best Oven Thermometer America’s Test Kitchen
  • What is The Best Meat Thermometer America’s Test Kitchen
  • The Best Stainless Steel Rice Cooker to Buy for 2021
  • The Best Rice Cooker for RSO for 2021
  • The Best Brown Rice Cooker Consumer Reports for 2021
  • Top 7 Best Under Cabinet Toaster Oven To Buy
  • The Best Japanese Rice Cooker Reviews for 2021
  • The Best Microwave Rice Cooker For 2021
  • The Best Cuckoo Rice Cooker – Best Korean Rice Cooker for 2021
  • The Best Ceramic Rice Cooker for 2021 Consumer Reports
  • The Best Kitchen Scale Reviews for 2021|Consumer Reports
  • The Best Oster Rice Cooker Reviews for 2021
  • The Best Zojirushi Rice Cookers Reviews for 2021
  • The Best Tiger Rice Cookers Reviews for 2021
  • The Best Flour Sifter to Buy in 2020
  • The Best Candy Thermometer for 2021
  • The Best Whisk America’s Test Kitchen for 2021
  • The Best Vanilla Extract for 2021
  • Which is the Best Slow Cooker to Buy for 2021
  • What Is the Best Salad Spinner on the market? 2021 Reviews

Copyright © 2021 | Not Your Mother's Cookbook
Privacy Policy. Amazon Affiliate

We are a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.