Vanilla Cheesecake with Gingersnap Crust

Vanilla Cheesecake with Gingersnap Crust
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This is a delicious dessert that, like all the recipes on this blog, just happens to be gluten free. The rich, creamy cheesecake works beautifully with the gingery crust. It's a perfect holiday treat on your family table or at a party. (This recipe is adapted from The Ultimate Cheeesecake by Tyler Florence)
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
60 minutes 4 hours
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
60 minutes 4 hours
Vanilla Cheesecake with Gingersnap Crust
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a delicious dessert that, like all the recipes on this blog, just happens to be gluten free. The rich, creamy cheesecake works beautifully with the gingery crust. It's a perfect holiday treat on your family table or at a party. (This recipe is adapted from The Ultimate Cheeesecake by Tyler Florence)
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
60 minutes 4 hours
Servings Prep Time
8 people 30 minutes
Cook Time Passive Time
60 minutes 4 hours
Ingredients
The Gingersnap Crust
The Vanilla Cheesecake
Servings: people
Units:
Instructions
  1. Preheat the oven to 325 degrees and bring 4 cups of water to a boil - turn off the heat on the water - you'll be using it later
  2. Place the gingersnaps in a food processor or blender. I used the Trader Joe's gluten free gingersnaps for this recipe, but any gluten free gingersnaps will work. You'll need a total of 2 cups of crumbs
  3. Blend the cookies until crushed
  4. Pour the crumbs into a bowl and and add the tablespoon of sugar
  5. Add the 4 tablespoons of melted butter and mix to combine. Be sure all the gingersnap crumbs are coated with the butter
  6. Place 1.5 cups of the moist crumbs into a 9 inch cheesecake or springform pan. (reserve the remainder of the crumbs to add to the top of the cake later, if you like)
  7. Use a small glass to spread the crumbs evenly across the bottom and slightly up the sides. Bake the crust for 8-10 minutes until slightly toasted, but not burned.
Make the Vanilla Cheesecake
  1. Place the 2 packages of cream cheese in the bowl of a stand mixer or into a bowl and get your hand mixer out
  2. Mix the cream cheese until creamy - scrape the sides down often to ensure all the cream cheese is soft
  3. Add the eggs one at a time. (I usually break the eggs into a measuring cup so I can be sure there are no shells in the cake and it's easy to pour the eggs in one at a time)
  4. Mix until the eggs are incorporated and the mixture is creamy - scrape the side often during the process
  5. Zest the lemon using a Microplane, or peel the skin and chop very fine
  6. Add the 2 cups of sour cream, the 1 cup of sugar, the teaspoon of vanilla and the lemon zest to the mixture
  7. Mix on medium speed until creamy. Scrape the sides one last time to be sure you've incorporated all the cream cheese
  8. Pour the cheesecake mixture into the prepared crust
  9. Cover the bottom of the cheesecake pan with foil and place it in a baking pan. Fill the baking pan with enough boiling water to come half-way up the side of the cheesecake pan
  10. Bake the cheesecake for 45 minutes and check it. It will take between 45 minutes and an hour. When the cake has a slight jiggle in the center, it's done.
  11. Let the cheesecake cool completely and refrigerate for at least 4 hours or overnight. Use a knife to loosen the sides, or loosen the spring on the pan.
  12. Add some of the reserved ginger crust to the top of the cake, if you like and serve with a dollop of whipped cream.
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2 thoughts on “Vanilla Cheesecake with Gingersnap Crust”

  1. I use this same crust for pumpkin pie, and it’s also delicious! My husband has celiac, and I can’t digest wheat. Looks good with the cheesecake, too.

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