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.
I haven't made this one yet, Vicki. It looks yummy; thanks for the tips!
ReplyDeleteoh that looks so good with the blueberries! i remember being surprised and pleased with the flavor myself.
ReplyDeletere: our horse show, check it out -
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I forgot that your family rides; my brother does too.
Yum. Looks very creamy and delicious. Your mango sauce suggestion sounds really good. Will have to jot that down for when I get to this cheesecake later this year.
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