Cheesecake with a Ginger Cookie Crust
With subtle flavors of ginger, this cheesecake can be passed of as a plain cheesecake. It has just enough flavors for those who enjoy a variation though.
Equipment
- 1 Stand Mixer or Hand Mixer
- 1 8" springform pan
- parchment paper
- wire rack
Ingredients
- 3 large eggs
- 1 large egg yolk
- 2 pks (8 oz each) cream cheese, whole fat
- ½ cup packed brown sugar
- ⅜ cup white sugar
- 1 cup plain Greek yogurt
- 1½ teaspoons Molina Reserve Pure Vanilla or other gf vanilla
- 5 teaspoons Bob's Red Mill 1 to 1 Gluten Free Baking Flour or brown rice flour, gf
Cheesecake Crust
- 5-6 Gluten Free Soft Honey Ginger Cookies (3.5-4" cookies) Recipe link above
Sugared Cranberries and Rosemary
- ⅛ cup boiling water
- ¼ cup white sugar
- ½ cup fresh cranberries rinsed and dried
- 5-6 sprigs rosemary rinsed and dried
- ¼ cup sugar to roll the cranberries and rosemary in
Whipped Cream
- 1 cup heavy cream
- 1 tbsp white sugar
- 1 teaspoon vanilla, gf
Instructions
Cheesecake Crust
- Make the cookie recipe prior to making the cheesecake. Bake the cookies as directed in the recipe and cool completely. Store in a sealed container until ready to proceed making cheesecake. This step can be done 1-2 days in advance.
- Preheat the oven to 325℉.
- Line an 8" springform pan with parchment and lightly grease with spray oil or butter. Break the cookies to fit into the pan, pressing firmly into the pan evenly. Bake for 5 minutes. Remove from the oven.
Cheesecake Filling
- Turn the oven down to 300℉.
- To the stand mixer or to a large bowl, add the eggs, egg yolk, and sugars. Using the whisk attachment, beat on medium speed until thick and fluffy. Pour into a clean bowl. Wash and dry the mixer bowl completely.
- Break the cream cheese into small pieces and add to the mixing bowl. With paddle attachment, beat until smooth.
- To a small bowl, add the yogurt and vanilla. Next, gradually add in the flour and stir until combined and smooth. Pour the yogurt mixture into the cream cheese mixture and mix until combined on low speed.
- Pour the whipped egg mixture into the mixer bowl and mix on low. Spread into the crust and smooth across.
- Bake at 300℉ degrees for one hour. It should just barely jiggle when the pan is gently moved. Turn off the oven and leave it (with the oven off) for 20 minutes without opening the door.
- Remove to a wire rack to cool. Then refrigerate uncovered until completely cool.
- When the cheesecake is completely cooled, make the whipped cream if desired. Pipe onto the top in any manner you like. You can cover any cracks in the cheesecake top. Refrigerate until ready to serve. Add the Sugared Cranberries and Rosemary to the top just prior to serving.
Sugared Cranberries and Rosemary
- Dissolve the ¼ cup sugar in the boiling water. Cool the syrup. Dip rinsed and dried cranberries and rosemary sprigs in the syrup. Let sit on a rack over parchment for 10-15 minutes. Roll to coat in remaining white sugar. Set to dry on a rack with the parchment under for easy clean up. Use immediately or freeze on a small tray for several hours for a frostier look.
Whipped Cream (for Piping on Top)
- Whip the cream with the whisk attachment. When starting to thicken add one tablespoon sugar and vanilla until the cream is thickened and stiff, but still fluffy.