Caramel-Ginger Cheesecake
By LRay
The Local Palate, October 2014, page 54.
We use this cheesecake recipe at Brasabana. Since the food is Latin-themed, this is a cross between a rich cheesecake and a light airy flan. Ginger slices through the heavy tone of the cheese and cream, leaving a mild spicy and floral note.
Recipe by Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky
Photo by Sarah Jane Sanders
- 1
Ingredients
- 1 cup sugar
- 1 cup water
- 1 1/2 cups fresh ginger, peeled and sliced
- 8 ounces cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
Preparation
Step 1
Directions
Preheat oven to 325 degrees.
In a 9-inch cake pan, add sugar and shake to coat evenly. Place pan in oven to melt sugar into a rich brown caramel, about 10–15 minutes.
In a small saucepan on medium-high heat, add water and ginger. Simmer to infuse ginger flavor, about 25 minutes, then strain and cool.
In a mixing bowl, mix together cream cheese, milk, eggs, vanilla, and salt. Add ginger-infused water.
Pour mixture into cake pan (on top of caramelized sugar) and bake in a water bath for 1 hour and 15 minutes. Chill overnight to set.
Directions
Preheat oven to 325 degrees.
In a 9-inch cake pan, add sugar and shake to coat evenly. Place pan in oven to melt sugar into a rich brown caramel, about 10–15 minutes.
In a small saucepan on medium-high heat, add water and ginger. Simmer to infuse ginger flavor, about 25 minutes, then strain and cool.
In a mixing bowl, mix together cream cheese, milk, eggs, vanilla, and salt. Add ginger-infused water.
Pour mixture into cake pan (on top of caramelized sugar) and bake in a water bath for 1 hour and 15 minutes. Chill overnight to set.