White Chocolate-Ginger Cheesecake
- 13 ounces gingersnap cookies (about 50 cookies)
- 2 tablespoons sugar
- 1 teaspoon ground ginger
- 6 1/2 tablespoons unsalted butter, melted, cooled
- 1 pound good-quality chocolate (such as Lindt or Baker's), finely chopped
- 4 8-ounce packages cream cheese, room temperature
- 1/4 cup sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon ground ginger
- 2/3 cup minced crystallized ginger
- White chocolate curls
- Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- Wrap outside of pan with 2 layers of heavy-duty foil.
- Finely grind cookies, sugar and ginger in processor.
- Add butter; blend until moist clumps form.
- Press onto bottom and up sides of pan.
- Chill while preparing filling.
- Position rack in center of oven and preheat to 300F.
- Stir white chocolate in top of double boiler set over hot water until chocolate melts.
- Cool to lukewarm, stirring occasionally.
- Using electric mixer, beat cream cheese and sugar in large bowl until fluffy, about 3 minutes.
- Add eggs and yolk 1 at a time, beating just until combined after each addition.
- Beat in vanilla and ground ginger.
- Gradually beat in melted white chocolate.
- Stir in crystallized ginger.
- Transfer filling to prepared crust.
- Place springform pan in large roasting pan.
- Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake until cheesecake puffs and edges crack slightly, about 1 1/2 hours.
- Transfer cake to rack.
- Run small knife around sides of cake to loosen.
- Cool completely.
- Remove foil from pan sides.
- Chill cake overnight.
- (Can be prepared 3 days ahead.
- Cover and keep chilled.)
- Release pan sides.
- Transfer cake to platter.
- Top with chocolate curls.
cookies, sugar, ground ginger, unsalted butter, chocolate, cream cheese, sugar, eggs, vanilla, ground ginger, ginger, white chocolate curls
Taken from www.epicurious.com/recipes/food/views/white-chocolate-ginger-cheesecake-3094 (may not work)