A Word From The Cook
“I love a thick cookie crust against the creamy, cheesy taste and texture of a rich cheesecake. This Gingersnap cookie crust complements its New York Style Cheesecake beautifully. Sweet Apricot Sauce complements the spicy ginger!”
2 Hours to prepare Chill overnight
- For the Gingersnap Crust
- 2 1/2 Cups gingersnap cookie crumbs
- 1 Stick unsalted butter
- 2 Tablespoons brown sugar
- 2 Tablespoons crystallized sugar, finely chopped
- For the Cheesecake
- 1 Cup Ricotta Cheese
- 4 (8-oz) Packages cream cheese, softened
- 1 3/4 cups sugar
- 1/2 Cup sour cream
- 3 tablespoons all-purpose flour
- Finely grated zest of 1 orange
- Finely grated zest of 1 lemon
- 3 large eggs
- 2 large egg yolks
- 1 Teaspoon vanilla
- For the Apricot Sour Cream Topping
- 1 Cup sour cream
- 1/2 Cup apricot jam
- Garnish with fresh or dried apricots and crystallized ginger, finely chopped
- Step 1 – Prepare Ginger Cookie Crust
- Preheat oven to 350 degrees.
- In a food processor, reduce cookies to crumbs.
- Combine cookie crumbs, brown sugar, and finely chopped crystallized ginger in a medium sized mixing bowl. Add melted unsalted butter and mix with a fork until well combined, and all crumbs are wet.
- Pour crumb mixture into the bottom of a Springform pan, and spread evenly over the bottom, pressing firmly to pack crumbs down to form crust.
- Bake for 10 minutes. Remove from oven.
- Step 2 – Prepare Cheese Cake Filling and Bake
- Increase oven temperature to 550°F.
- Beat together cream and ricotta cheeses, sour cream, sugar, flour, and zests with an electric mixer until smooth. Add eggs and yolks, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
- Pour filling into crust (springform pan will be completely full). Place Springform pan on a baking pan (to catch drips) in middle of oven 15 minutes, or until puffed. Reduce temperature to 200°F and continue baking until cake is mostly firm (center will still be slightly wobbly when pan is gently shaken), about 1 hour more.
- Step 3 – Cool, Add Topping, and Serve!
- Remove cake from oven and place springform pan on a wire cooling rack.Cool for 5 minutes, then run a knife around top edge of cake to loosen.
- Cool completely in springform pan on rack. Cover cake loosely with plastic wrap and refrigerate for at least 6 hours (ideally overnight).
- Remove side of pan and transfer cake to a plate.
- Stir together ingredients for Apricot Sour Cream Topping. Spread topping over cheesecake. Garnish with finely chopped fresh or dried apricots, and crystallized ginger. Chill for another hour before serving.
- Bring to room temperature before serving - about 30 minutes.