Cheese and ginger cake recipe
In this recipe we propose an American-style cheesecake. The cheese and ginger cake that we have prepared has a biscuit and butter base, and a very creamy filling made with cream cheese, eggs, cream, sugar and grated fresh ginger. You are going to see how this cheesecake will surprise you with its different flavor and its simple steps.
Do not miss all our American recipes in this article!
Ingredients to make Gingerbread Cheesecake:
- For the base
- 20 Maria Cookies
- 1 pinch of fresh ginger
- 85 grams of Butter
- For the filling
- 200 grams of cream cheese
- 50 grams of white sugar
- 50 milliliters of liquid cream
- 2 eggs
- ½ dessert spoon of fresh ginger
- To decorate
- 3 tablespoons of peach jam
How to make Ginger Cheesecake:
- We gather all the ingredientsto make the cheese and ginger cake.
- If you prefer, you can replace the Maria-type cookies with gingerbread cookies and thus eliminate the fresh ginger from the base.
- We grind the cookiesin a food processor and add a piece of fresh ginger.
- As we have said, if you use gingerbread cookies, it is not necessary to add fresh ginger.
- Add the melted butterto the cookies and mix until you get a compact paste.
- We spread the biscuit base in a tart mold and put it in the fridge while we prepare the cheese filling.
- To make the filling: mix the eggs with the sugarand beat with the help of some rods until everything is well integrated.
- We added a little grated ginger, like a little finger, and we keep beating. Add the cream and beat again.
- Tip: In some countries the cream is known as milk cream.
- It is time to add the cream cheeseto our ginger cheesecake and continue beating until there are no lumps
- We spread the filling of our cheese and ginger cake on the biscuit base and put it in the oven at 170ºC for 30 minutes.
- Let the cheesecake cool down and put a thin layer of peach jamon top. If you prefer other flavors you can also put blueberry jam.
- You can take the cheese and ginger cake accompanied by a papaya and citrus juice.
