As I write this, I’m waiting for the cheesecake to chill. I can’t wait to try it. The batter was delicious before baking. I found the ginger flavor very subtle. Putting the batter together was super simple. Cream cheese, sugar, eggs, sour cream, a little vanilla and cornstarch. You may recall the trouble I had buying cream cheese last night we made a cheesecake. I splurged on Philly cream cheese to make sure I was getting unflavored cream cheese.
The only unusual step was grating the fresh ginger and then squeezing the juice out of it. I put the grated ginger in a strainer and pushed on it, surprisingly a there was a good deal of ginger juice that dripped through.
I found a box of German ginger cookies in the market, so I used them for crust and intended to use them to decorate the side, but they wouldn’t stick even with a little jam.
Now that I’ve had a chance to try this cheesecake, my first reaction was that it tastes like Christmas – I guess that’s what ginger means to me. The texture is light and fluffy. It’s very good but not the best cheesecake I’ve ever made. I would fix it again for someone who loved ginger.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted to join in.