¼ c. granulated sugar
1 tbsp. instant coffee powder
Just under ⅓ c. unsalted butter, melted
2 c. crumbled, plain gingersnap cookies
½ c. unsalted butter, melted
1-½ c. granulated sugar (see Note)
3 or four large pieces crystalline sugared ginger
1 tsp. vanilla extract
4 large eggs, at room temperature
1 c. full-fat dairy sour cream
8 oz. (eight 1-oz. squares totaling 250 g) bitter-sweet or semi-sweet chocolate, chopped
|Stir in chocolate gradually, until|
no white color remains.
Pour filling into crust, baking 60 min. or just until set. Turn oven off but do not open door. Allow cheesecake to remain in turned-off oven a further hour. Remove from oven, allowing cheesecake to cool on wire rack about 45 min. Run knife around edge of pan to loosen cheesecake. Leave in pan until completely cooled. Cover loosely before refrigerating overnight or double-wrap and place in airtight container to freeze up to 1 month.
|Pour into crumb crust.|
Undo spring clip to ease cheesecake from pan. Carefully slide a three-piece metal spatula between crumb crust and detached base of pan.
|Three-piece spatula: Useful to transfer cakes to plates.|
Transfer cheesecake to pedestal dish or other decorative plate. Gently remove spatula from its position between crumb crust and plate. Decorate chilled cheesecake as desired. I used a star tip and cream-filled pastry bag to quickly form rosettes around the cheesecake, pressing chocolate-covered ginger into this simple design.
|A sample is ample! This rich, creamy cheesecake serves 12.|
Note: Boost your cheesecake’s ginger flavor with Ginger Sugar. Add small chunks of peeled, fresh ginger to the amount of granulated sugar your recipe requires, letting it sit in a covered container for 12-to-24 hr., stirring or shaking occasionally.
Tomorrow: Oatmeal Shortbread.