Chai-Spiced Cheesecake with Ginger Crust

Name: Chai-Spiced Cheesecake with Ginger Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 907 grams packages cream cheese, room temperature; 59 milliliters minced crystallized ginger; 1 large egg yolk; 2 larges egg yolks; 5 larges eggs; 0 teaspoons ground allspice; 3 teaspoons ground cardamom; 3 teaspoons ground ginger; 0 teaspoons ground black pepper; 227 grams mascarpone cheese (Italian cream cheese); 0 teaspoons salt; 315 milliliters sour cream; 3 Tbsps sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 2 teaspoons vanilla extract

If $1.6 per serving falls in your budget, Chai-Spiced Cheesecake with Ginger Crust might be a tremendous vegetarian recipe to try. One portion of this dish contains about 11g of protein, 54g of fat, and a total of 618 calories. This recipe serves 12. Head to the store and pick up ground allspice, cream cheese, ground ginger, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk.

Ingredients you will need

Candied Ginger

Egg Yolk

Butter

Ginger

Dough

All Purpose Flour

Sugar

Salt

Equipment you will use

Hand Mixer

Springform Pan

Bowl

Roll out on floured surface to 9-inch round.

Ingredients you will need

Roll

Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.

Equipment you will use

Frying Pan

Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights.

Ingredients you will need

Dried Beans

Crust

Equipment you will use

Aluminum Foil

Oven

Bake until set, about 30 minutes.

Equipment you will use

Oven

Remove foil and beans.

Ingredients you will need

Beans

Equipment you will use

Aluminum Foil

Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Hand Mixer

Bowl

Oven

Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks.

Ingredients you will need

Mascarpone

Egg

Egg Yolk

Add next 6 ingredients; beat until blended.

Transfer filling to cooled crust in pan; smooth top.

Ingredients you will need

Crust

Equipment you will use

Frying Pan

Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer.

Equipment you will use

Oven

Frying Pan

Remove cake from oven. Increase oven temperature to 350°F.

Equipment you will use

Oven

Whisk all ingredients in small bowl; spread evenly over top of cake.

Ingredients you will need

Spread

Equipment you will use

Whisk

Bowl

Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled.

Equipment you will use

Oven

Knife