Ginger cheesecake is a delicious alternative to traditional cheesecake, with a crunchy ginger biscuit crust and a zingy flavor that cuts through the sweetness. It can be made with pumpkin and other flavors, and can also be lightened up with substitutions like Greek yogurt and egg substitutes. A no-bake version is also possible with gelatin and citrus flavors.
Some people prefer New York-style barbecued cheesecake, while others crave a good old-fashioned hunk with a sour cream sauce. Either way, cheesecake is the dessert of choice wherever it’s served. Ginger adds a bit of a zing, sometimes on its own and sometimes with other ingredients like pumpkin, ginger, or pear. Ginger cheesecake can also be made as a delicious no-bake dessert.
People who find cheesecake a little too gooey or mildly sweet should sink their teeth into a piece of ginger cheesecake. The ginger is crunchy and bright enough to help cut through all that sweetness and balance it out a bit. Ginger and lemon, constant companions in many types of recipes, are an especially great team in a cheesecake. Their bright citrus flavors blend into one complex note.
Traditional cheesecakes are silky, rich and delicious. They should be, given the ingredients. Eggs, butter and cream cheese are on the grocery list along with sour cream. Most cheesecakes arrive on the table, hidden in a buttery, squashed crust.
Ginger cheesecake, however, is usually found wearing an enveloping crust made of crushed ginger biscuits. The crust echoes and enhances the minced ginger in the creamy body of the pie. The result is a cake that’s sweet and somehow just a little warm.
Pumpkin is another good choice for a ginger cheesecake. Pumpkin puree, a little nutmeg, a little cinnamon and, of course, ginger change the taste perfectly. This version is generally lighter and offers the added benefit of fiber and other goodies.
For cooks who are watching someone’s waistline or worry about all the fat, cholesterol, and calories in the traditional variety, a number of substitutions can be made to lighten up the ginger cheesecake. Using cheesy thickened Greek yogurt in place of sour cream is one option. Ricotta or low-fat cream cheese also help. Egg substitutes keep the cake light without adding too much nasty stuff.
A simpler and healthier ginger cheesecake is the no-bake version of the icebox. This requires gelatin; flavors that pair especially well with ginger include lemon and orange. Cream cheese and eggs are started in favor of dry cottage or farmer’s cheese plus sugar. After the hot water has liquefied the gelatin and the other stuff is added, all that’s left is to pour the batter into the ginger cookie crust and place it in the refrigerator to set.
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