Candied Ginger Cheesecake
Submitted by mama558
Creamy cottage cheese cheesecake spiked with crystallized ginger and brandy, topped with toasted marshmallows for a lighter take on the classic dessert.
YIELD
1 cakePREP
20 minCOOK
50 minREADY
1 hrsThis cheesecake takes a clever shortcut by blending cottage cheese with cream cheese for a lighter, tangier base that won’t weigh you down.
Fresh ginger root brings a spicy warmth that cuts through the richness, while a splash of brandy adds depth without overwhelming the delicate crumb.
The meringue-style egg white topping creates an airy texture that practically melts on your tongue.
Kitchen Tips
- Room temperature egg whites whip up higher and more stable, so pull them out of the fridge 30 minutes before you start
- Process the cottage cheese until completely smooth, no lumps, or you’ll have a grainy texture in your finished cake
- Let the cheesecake chill the full 8 hours so the flavors meld together and the texture sets properly
Ingredients
Directions
Coat the bottom of a 10-inch springform pan with cooking spray.
Sprinkle with the gingersnap crumbs, and set aside.
Position knife blade in food processor bowl.
Add the cottage cheese and cream cheese, and process until smooth.
Add ¾ cup sugar, brandy, whole eggs, chopped gingerroot and process until smooth.
Pour into a large bowl and set aside.
Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
Gradually add remaining ¼ cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Gently stir one-fourth of egg white mixture into cottage cheese mixture.
Gently fold in remaining egg white mixture.
Pour into prepared pan.
Bake at 325℉ (160℃) for 50 minutes or until almost set.
Remove from oven, and cool 15 minutes.
Cover and chill at least 8 hours.
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