With a salted caramel and honey ginger whipped cream topping.
This was one of the rare times in my cooking escapades when I actually followed a recipe all the way through without making modifications, and it was oh so good. I did take the liberty to add to it though, by making a honey ginger whipped cream to complement the flavors in the cheesecake.
Here's the recipe I used, courtesy of Ree Drummond of The Pioneer Woman:
A few helpful notes from my baking experience:
This cheesecake does not require a water bath, which is wonderfully less fussy than some of its cheesecake counterparts. Do make sure that you follow the instructions on doing a 15 minute period with the oven door cracked slightly though!
After pouring the batter into the crust-lined pan, I spent a few minutes gently tapping the pan down on the counter and spinning it around a bit to get the air bubbles to rise up, and popped them with the tip of a fork (toothpick would also work). This helps it to bake with an even top.
Trader Joe's gingersnaps are great for this, one tub minus a solid handful (extras for snacking, yay!) is about the right amount.
For the whipped cream, I just whipped some heavy whipping cream with honey and ground ginger added in, to taste. Always make sure to whip cream from a cold state, straight out of the fridge, for best results.
Cheesecake freezes well, if you find yourself unable to eat this within a few days or are low on fridge space. Or just grab a bunch of friends and pass slices out like I did. :)
Some process and finished product photos below!
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