Ginger Brandy Cheesecake
Indulge in the luxurious fusion of warm spice and smooth decadence with this Ginger Brandy Cheesecake, a show-stopping dessert that’s perfect for special occasions or sophisticated gatherings. Featuring a buttery graham cracker crust, the creamy filling is delicately infused with aromatic ground ginger, a splash of brandy, and specks of sweet crystallized ginger for an irresistible depth of flavor. Baked to perfection and gently cooled to prevent cracks, this cheesecake boasts a silky texture and a subtly spiced kick that will leave your taste buds tingling. Serve it chilled, topped with a dollop of whipped cream and garnished with fresh ginger slices for an elegant finish. Whether you're entertaining guests or treating yourself, this ginger-spiced cheesecake will be the centerpiece of any dessert spread. Perfectly balanced and utterly indulgent, it’s a recipe worth savoring.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 120 grams Sour cream
- 2 tablespoons All-purpose flour
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Brandy
- 1.5 teaspoons Ground ginger
- 30 grams Crystallized ginger, finely chopped
- Whipped cream (optional, for serving)
- Fresh ginger slices (optional, for garnish)
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, mix the graham cracker crumbs and melted butter until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon to compress the crust firmly. Bake for 10 minutes, then let cool completely.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the sour cream and flour to the cream cheese mixture, and beat until well combined, scraping down the sides of the bowl as needed.
Add the eggs one at a time, beating on low speed until each egg is just incorporated. Avoid overmixing to prevent air bubbles.
Mix in the vanilla extract, brandy, and ground ginger until well blended.
Fold in the chopped crystallized ginger gently with a spatula.
Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet to catch any leaks and bake in the preheated oven for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and run a knife along the edge to loosen it from the pan. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Before serving, release the springform pan and transfer the cheesecake to a serving plate. Decorate with whipped cream and fresh ginger slices, if desired.
Slice and enjoy your Ginger Brandy Cheesecake!
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 26.4 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
