Sunday, June 19, 2011
Rose's Ginger Cheesecake is a refreshing variation on the usual plain flavored cheesecake. The most "difficult" thing about it was grating the ginger and squeezing the juice. It didn't seem possible that a piece of
ginger could produce enough juice but it did. It's potent stuff. The only time I've grated ginger is for homemade chai, but all of it is thrown in the brewing tea. Next time I think I'll use this trick.
I love gingersnap crust so increased the recipe by half to up the ratio of crust to cheesecake. And then added a few blueberries. When I make this again, I'll try another fruit and make a sauce, maybe mango. It's been a big hit, especially since hot weather has arrived full force.