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Orange-Ginger Cheesecake

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

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( 5 Ratings)

5 Ratings

5 Stars 20%

4 Stars 60%

3 Stars 20%

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Member Reviews ( 1 )

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Prep Time 30 min
Total Time 14 hr 15 min
Servings 16

Ingredients

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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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 250 ),

% Daily Value

Total Fat: 28 g; 28 %
(Saturated Fat 16 g, 16 % ),
Cholesterol: 125 mg; 125 %;
Sodium: 300 mg; 300 %;
Total Carbohydrate: 24 g; 24 %
(Dietary Fiber 1 g 1 % ),
Protein: 7 g; 7 %

% Daily Value*:

Vitamin A: 22%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 6%;

Exchanges:

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

REVIEWS & COMMENTS

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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.

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