Crust
12 oz chocolate wafer cookies (approx 53 cookies)
3 tbsp granulated sugar
2 tbsp canola oil
6 tbsp unsalted butter, melted
1 1/2 tsp grated ginger
Preheat oven to 400 degrees with rack placed in lower third.
Line the bottom of a 9-inch springform pan with a circle of parchment paper; set aside.
In food processor crush the cookies and sugar until mixture is fine crumbs. Stir together the oil, butter, and grated ginger; drizzle into the mixture, pulsing until combined. Press the mixture into the pan so curst is around 3/8-inch thick on the bottom and goes all the way up the sides. Set aside while you make the filling.
Filling:
4 pkg (8-oz each) cream cheese, softened
1 1/3 cups granulated sugar
1 tsp vanilla extract
1 tbsp finely grated ginger
2 1/2 tbsp all-purpose flour (I always use white whole-wheat flour)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
4 large eggs
2 large egg yolks
4 cups heavy cream
2/3 cup powdered sugar
Chocolate curls for garnish, if desired
In large mixer bowl beat the cream cheese, granulated sugar, vanilla extract, and grated ginger until smooth - no lumps! Mix in the flour, cinnamon, nutmeg and ginger. Add the eggs and the egg yolks, one at a time, mixing each in completely and scraping the sides of the bowl as needed between each addition, until completely combined.
Place the pan on a foil-lined baking sheet and pour the filling into the prepared crust. Bake for 20 minutes at 400 degrees then reduce the heat to 200 degrees. Loosely cover the cheesecake with greased foil and cook until the center is just slightly wobbly and the cake is set. This will take about 1 hour and 10 minutes. Remove from oven and cool completely in pan on a wire rack. Remove to refrigerator and chill at least 4 hours or overnight.
Whip the heavy cream with the powdered sugar until stiff peaks form. Swirl over top of cheesecake and sprinkle with the chocolate curls, if using.
Yield: 16 servings
Per serving: 685 calories, 53.5g fat (29.5 saturated), 365mg sodium, 46g carbs, 227 mg cholesterol, 8g protein, 1g fiber
Note: I got this recipe from Ladies' Home Journal Magazine, Nov 2012
3 tbsp granulated sugar
2 tbsp canola oil
6 tbsp unsalted butter, melted
1 1/2 tsp grated ginger
Preheat oven to 400 degrees with rack placed in lower third.
Line the bottom of a 9-inch springform pan with a circle of parchment paper; set aside.
In food processor crush the cookies and sugar until mixture is fine crumbs. Stir together the oil, butter, and grated ginger; drizzle into the mixture, pulsing until combined. Press the mixture into the pan so curst is around 3/8-inch thick on the bottom and goes all the way up the sides. Set aside while you make the filling.
Filling:
4 pkg (8-oz each) cream cheese, softened
1 1/3 cups granulated sugar
1 tsp vanilla extract
1 tbsp finely grated ginger
2 1/2 tbsp all-purpose flour (I always use white whole-wheat flour)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
4 large eggs
2 large egg yolks
4 cups heavy cream
2/3 cup powdered sugar
Chocolate curls for garnish, if desired
In large mixer bowl beat the cream cheese, granulated sugar, vanilla extract, and grated ginger until smooth - no lumps! Mix in the flour, cinnamon, nutmeg and ginger. Add the eggs and the egg yolks, one at a time, mixing each in completely and scraping the sides of the bowl as needed between each addition, until completely combined.
Place the pan on a foil-lined baking sheet and pour the filling into the prepared crust. Bake for 20 minutes at 400 degrees then reduce the heat to 200 degrees. Loosely cover the cheesecake with greased foil and cook until the center is just slightly wobbly and the cake is set. This will take about 1 hour and 10 minutes. Remove from oven and cool completely in pan on a wire rack. Remove to refrigerator and chill at least 4 hours or overnight.
Whip the heavy cream with the powdered sugar until stiff peaks form. Swirl over top of cheesecake and sprinkle with the chocolate curls, if using.
Yield: 16 servings
Per serving: 685 calories, 53.5g fat (29.5 saturated), 365mg sodium, 46g carbs, 227 mg cholesterol, 8g protein, 1g fiber
Note: I got this recipe from Ladies' Home Journal Magazine, Nov 2012
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.