Description
Dive into the magical world of Gin Extractgerbread Cheesecake, a culinary adventure that combines the cozy spice of gingerbread with the luxurious tang of cheesecake. This showstopper dessert is perfect for holiday gatherings or a special treat for yourself.
Ingredients
- Gingerbread Cookies: About 10-12 ounces
- Unsalted Butter: ½ cup (1 stick), melted
- Full-Fat Cream Cheese: Four 8-ounce blocks (32 ounces total), softened
- Granulated Sugar: 1 ½ cups
- Light Brown Sugar: ½ cup, packed
- Molasses: ¼ cup of unsulphured dark molasses
- Non-Alcoholic Gin Flavoring: 2 tablespoons
- Gingerbread Spices: 2 teaspoons ground ginger, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground nutmeg, ½ teaspoon ground cloves, ½ teaspoon ground allspice
- Large Eggs: 4 large eggs, plus one extra yolk
- Sour Cream or Full-Fat Greek Yogurt: ½ cup, at room temperature
- Vanilla Extract: 1 teaspoon
- Whipped Cream: For garnish
- Candied Ginger: Finely diced or julienned, for garnish
- Extra Gingerbread Crumbs: For garnish
- Non-alcoholic Gin Botanicals: A few juniper berries or star anise, for garnish
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Wrap the outside of the pan with heavy-duty aluminum foil.
- In a food processor, pulse the gingerbread cookies until they resemble fine crumbs. Combine the crumbs with the melted butter in a medium bowl and press into the bottom of the prepared springform pan. Bake for 8-10 minutes and let cool slightly.
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and brown sugar to the cream cheese, mixing until just combined. Then mix in the molasses, non-alcoholic gin flavoring, and gingerbread spices until well incorporated.
- Add the eggs and extra yolk one at a time, mixing on low speed after each addition. Gently fold in the sour cream and vanilla extract until smooth.
- Pour the cheesecake filling over the cooled gingerbread crust. Tap the pan on the counter to release air bubbles. Place the foil-wrapped pan into a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the water bath for 1 hour.
- Remove the springform pan from the water bath and let the cheesecake cool completely on a wire rack for 1-2 hours. Cover loosely with plastic wrap and refrigerate for at least 6-8 hours, preferably overnight.
- Before serving, run a thin knife around the edge of the pan and release the springform collar. Garnish with whipped cream, candied ginger, extra gingerbread crumbs, and juniper berries or star anise.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
Keywords: Ensure all ingredients are at room temperature for best results. Don't overmix the batter after adding the eggs to prevent cracks. The water bath is essential for a creamy texture, and slow cooling helps prevent cracks.