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!”

Recipe

Prep Time:

2 Hours to prepare Chill overnight

Serves:

10-12 People

Ingredients:

  • 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
  1. Step 1 – Prepare Ginger Cookie Crust
    1. Preheat oven to 350 degrees.
    2. In a food processor, reduce cookies to crumbs.
    3. 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.
    4. 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.
    5. Bake for 10 minutes. Remove from oven.
  2. Step 2 – Prepare Cheese Cake Filling and Bake
    1. Increase oven temperature to 550°F.
    2. 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.
    3. 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.
  3. Step 3 – Cool, Add Topping, and Serve!
    1. 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.
    2. Cool completely in springform pan on rack. Cover cake loosely with plastic wrap and refrigerate for at least 6 hours (ideally overnight).
    3. Remove side of pan and transfer cake to a plate.
    4. 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.
    5. Bring to room temperature before serving - about 30 minutes.
    6. Enjoy!