Ginger Brandy Cheesecake

Ginger Brandy Cheesecake was the featured dessert for Friday night's family dinner.  I had been wanting to make this dessert for some time, but really needed a nice show of people since the cake is quite big. Making a rich cheesecake just doesn't make much sense when there aren't many mouths around!

First thing's first: I ground up gingersnap cookies in the food processor. I used Trader Joe's Triple Ginger cookies and highly recommend them! I mixed the cookies with melted butter and pressed them into a 10" springform pan.

There is a little bit of brandy in the filling and the glaze of this cake. At first, I planned to omit this from the recipe, since I didn't have any brandy and didn't really feel a pull to go buy some. Instead, I sniffed around and low and behold ... found some Apple Brandy!

The cake baked. It was glossy and firm when it came out.

While the cake cooled, Charlie and I squeezed fresh oranges to make juice for the glaze.

The glaze cooked on the stove: cornstarch, orange juice, fresh orange zest, sugar, and brandy.

I sliced up spicy bits of crystallized ginger for the top.

And decorated it with the hot glaze and ginger candies.

All in all, I'd say this cheesecake was a glorious success. I loved the crust and the filling wasn't too sweet. Next time I might try making it in a smaller springform pan, just so it's a little taller. I am so glad I could share this wonderful treat with my family!

Montana's Mom's Dynamite Cheesecake

I made Montana's Mom's Dynamite Cheesecake today, but it won't be consumed until Sunday. This'll give the cake plenty of time to set and me plenty of time to enjoy the sunshine outside!

I made the cheesecake in a 10" spring form pan. The crust is a simple graham cracker and melted butter concoction. The filling is cream cheese, eggs, white sugar, vanilla, fresh lemon juice, and lemon rind. It was a little lumpy, which worries me, but the scent of lemon and vanilla was pretty spectacular.

After baking this, I let the cake cool and spread on the topping: sour cream, vanilla, and sugar. Mmm! It's like a yogurt cup for grownups. Bake the cheesecake a little longer, then wrapped it up. It's in the refrigerator now... my mom is having a party on Sunday and will serve it then. Guess we'll have to wait until Sunday to see what the consensus is!