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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Comes from Moosewood cookbook. I love Gingersnap cookies and they are the starting point for this desert. Sounds delicious and different than usual cheesecake. Can't wait to make. Placing here for safe keeping. Ingredients:
2 cups gingersnap cookies, crushed |
5 tablespoons melted butter |
12 ounces cream cheese |
1 1/2 cups sour cream or 1 1/2 cups yogurt |
1/4 cup brandy |
1/4 cup sugar |
4 eggs |
2 tablespoons grated fresh ginger |
1 dash salt |
Directions:
1. Preheat oven to 350°F.
2. Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
3. You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
4. Pour onto the crust in the springform pan.
5. Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.
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