Ginger Tangerine Cheesecake

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Don’t miss the Gingersnap recipe for your crust!

Ginger Tangerine Cheesecake

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Course: Dessert
Cuisine: American, Five Spice
Servings: 3 cakes

Ingredients

  • 6 pounds cream cheese
  • 2½ cups sugar
  • ¾ cup Gingermix (see recipe)
  • 1½ cup cream
  • 12 eggs
  • gingersnap crust
  • marmalade (for glaze)

Instructions

  • Add cream cheese, sugar, and Gingermix to bowl. Beat well, scrape down sides.
  • Add cream. Beat well, scrape down sides.
  • Add eggs. Beat well, scrape, beat.
  • Pour batter over gingersnap crust.
  • Bake at 270F for 90 minutes, another 30 with the oven open.
  • Close oven, turn off, let cool for 2 hours.
  • Finish with marmalade glaze.

Notes

Cakes should be in a water bath.  
Don’t miss Jerry’s comments on making a NY Style cheesecake.

Gingermix (for Ginger-Tangerine Cheesecake)

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Course: Dessert
Cuisine: American, Five Spice

Ingredients

  • 2 cups ginger (candied)
  • 2 cups peels (orange? zest is also noted)
  • 2 ounces Triple Sec (or liquid from preserving rind)
  • ½ cup tangerine peel
  • ¼ cup ginger (line ginger)

One thought on “Ginger Tangerine Cheesecake”

  1. Pingback: Gingersnaps – Five Spice Cafe

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