GINGER-BRANDY CHEESECAKE

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Ginger-Brandy Cheesecake image

Comes from Moosewood cookbook. I love Gingersnap cookies and they are the starting point for this desert. Sounds delicious and different than usual cheesecake. Can't wait to make. Placing here for safe keeping.

Provided by ChefRed

Categories     Cheesecake

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups gingersnap cookies, crushed
5 tablespoons melted butter
12 ounces cream cheese
1 1/2 cups sour cream or 1 1/2 cups yogurt
1/4 cup brandy
1/4 cup sugar
4 eggs
2 tablespoons grated fresh ginger
1 dash salt

Steps:

  • Preheat oven to 350°F.
  • Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
  • You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
  • Pour onto the crust in the springform pan.
  • Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.

Nutrition Facts : Calories 387, Fat 33.6, SaturatedFat 20.3, Cholesterol 190.6, Sodium 254.5, Carbohydrate 9.7, Sugar 6.6, Protein 7.8

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