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Orange-Ginger Cheesecake

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Gingersnap cookie crumbs make a great-tasting base for this orange and cream cheese sensation!

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(5 Ratings)

5 Ratings

5 spoons 20%

4 spoons 60%

3 spoons 20%

2 spoons

1 spoons

Member Reviews (1)

99e9119d-f789-4dd2-b53e-69cd90ddb11e

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PREP TIME
30 Min
TOTAL TIME
14 Hr 15 Min
SERVINGS
16

2: cups gingersnap cookie crumbs (32 cookies)

1/4: cup butter or margarine, melted

4: packages (8 ounces each) cream cheese, softened

2/3: cup sugar

1/2: cup sour cream

1: tablespoon grated orange peel

4: eggs

1/2: cup sour cream

2: tablespoons sugar

2: cups sliced fresh fruit

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1 Heat oven to 325ºF. Mix cookie crumbs and butter. Press on bottom and just far enough up side to seal bottom of springform pan, 9x3 inches.
2 Place cream cheese, 2/3 cup sugar, 1/2 cup sour cream and the orange peel in food processor. Cover and process about 3 minutes or until smooth. Add eggs. Cover and process until well blended. Spread over crust.
3 Bake 1 hour 15 minutes to 1 hour 25 minutes or until center is set. Cool on wire rack 15 minutes. Run metal spatula along side of cheesecake to loosen; remove side of pan. Refrigerate uncovered about 3 hours or until chilled; cover and continue refrigerating at least 4 hours but no longer than 48 hours.
4 Mix 1/2 cup sour cream and 2 tablespoons sugar; spread over top of cheesecake. Top with fruit. Store covered in refrigerator.

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Expert Tips

Make this elegant dessert and refrigerate up to 2 days before serving.

Top cheesecake with frosted cranberries for a touch of elegance. To make, simply roll fresh cranberries in superfine granulated sugar.

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Nutrition Information:

1 Serving (1 Serving)

Calories 370

(Calories from Fat 250 ),

Total Fat 28 g

(Saturated Fat 16 g,

Cholesterol 125 mg;
Sodium 300 mg;
Total Carbohydrate 24 g

(Dietary Fiber 1 g,

Protein 7 g;

Percent Daily Value*:

Vitamin A 22.00%;
Vitamin C 8.00%;
Calcium 6.00%;
Iron 6.00%;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 11/27/2006 8:22:48 AM REPORT ABUSE Sonia K. said:

Rating:

The flavor was great. My favorite part is the crust, which I also used for the ginger-pumpkin tart. The sour cream topping (with chopped crystalized ginger) was great.What kept the recipe from being a "5": the baking time was a bit too long for the cheesecake (recipe followed to a "t").Also, and possibly related, the texture was rich, but not as creamy as I would have liked.Note on preparation: I recommend processing the cream chese blocks one or two at a time. In the food processor I used, it took more than 3 minutes before the mixture was properly incorporated.

This reply was: Helpful Inspiring