Ginger Honey Cheesecake
Submitted by clairedsilva
Ginger honey cheesecake with crystallized ginger, golden raisins, and sour cream on a graham cracker crust. Warm spice meets creamy tang in every slice.
YIELD
1 cakePREP
30 minCOOK
75 minREADY
105 minThis cheesecake trades the usual vanilla-forward profile for something more interesting: honey sweetness, warm bites of crystallized ginger, and minced golden raisins scattered throughout. The sour cream in the filling adds tang that keeps all that sweetness in check.
The recipe gives you a choice on the ginger intensity. A tablespoon of finely minced crystallized ginger delivers a subtle warmth in the background. Want it bolder? Add more. The beauty of candied ginger is that each little piece creates a concentrated flavor pocket, so you get surprise bursts of spicy-sweet heat as you eat.
A full 12 hours of refrigeration after cooling is non-negotiable here. That long chill firms the filling completely and lets the ginger and honey flavors develop and deepen.
Kitchen Tips
- Room temperature cream cheese and eggs are a must. Cold ingredients create lumps that no amount of beating can smooth out
- Mince the golden raisins finely so they distribute evenly. Large pieces sink to the bottom
- Don’t open the oven door during the 75-minute bake. Temperature swings cause cracks
- Cool on the counter for several hours before refrigerating. Rushing the cake into the fridge can cause the top to crack from the sudden temperature change
Variations
- Gingersnap crust: Swap graham cracker crumbs for crushed gingersnap cookies to double down on the ginger flavor
- Drizzle with warm honey and scatter a few thin slices of crystallized ginger on top before serving
- Lemon ginger twist: Increase the lemon juice to 2 tablespoons and add a teaspoon of lemon zest
Ingredients
Directions
Butter the sides only of an 8-inch springform pan.
Make the crust by mixing the cracker crumbs and 1 tablespoon sugar in a bowl.
Add the butter and rub it in until all of the crumbs are dampened by the fat.
Distribute the crumbs loosely but evenly in the pan and press them in; pushing them slightly up the sides.
Cover and chill while you make the filling; preheat the oven to 350℉ (180℃).
Using an electric mixer, cream the cream cheese, honey, and sugar until light and fluffy.
Beat in the eggs one at a time, then add the remaining ingredients and continue to beat until evenly blended; use the greater amount of ginger if you want a pronounced ginger flavor, the lesser amount for a subtle effect.
Scrape the filling into the pan and bake for 1 hour and 15 minutes.
Cool the cake thoroughly on a rack--it will take several hours--then cover, still in the pan, and refrigerate for 12 hours before unmolding and slicing.
Comments
