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Ginger Berry Cheesecake

Ginger Berry Cheesecake
Yields
1 serving

Creamy cheesecake topped with sweet gingered raspberries and blueberries. 

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ingredients

Crust

2
cups sugar cookie crumbs
1
tsp freshly grated ginger
3 ½
Tbsp butter, melted

Filling

20
oz cream cheese, at room temperature
¾
cup sugar
4
large eggs at room temperature
¼
cup freshly grated ginger

Gingered Berries

2
Tbsp sugar
1
Tbsp water
1
Tbsp freshly grated ginger
1 ½
cups fresh raspberries
1 ½
cups fresh blueberries
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directions

Step 1

For crust, preheat oven to 350ºF. Grease an 8-inch springform pan and line bottom with parchment paper.

Step 2

Stir cookie crumbs, ginger and melted butter to blend. Press into bottom of prepared pan and bake for 10 minutes. Cool.

Step 3

For filling, reduce oven temperature to 300ºF. Beat cream cheese until smooth and fluffy. Gradually add sugar while mixing. Add eggs one at a time, beating well (but on medium speed) after each addition. Stir in grated ginger and pour into prepared pan. Bake for 1 hour and 15 minutes, cracking oven door for 10 minutes halfway through baking. Cool cheesecake completely to room temperature before chilling overnight.

Step 4

For fruit, stir sugar, water and ginger until sugar dissolves. Toss gently with berries and spoon over cheesecake before serving.

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