Gingerbread Basque Cheesecake
This creamy cheesecake is made with cream cheese, ginger, cinnamon, nutmeg and cloves. Decadent holiday perfection.
12
Servings 12
Ingredients:
- 32 ounces Prairie Farms Cream Cheese at room temperature
- 1 1/2 cups 300 grams granulated sugar
- 1 tablespoon unsulphured molasses optional
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 4 large eggs at room temperature
- 1 2/3 cups Prairie Farms Heavy Whipping Cream at room temperature
- 2 tablespoons all-purpose flour
Directions:
- Preheat oven to 400°F. Crinkle several large parchment paper sheets to make them pliable. Press them into a 9-inch springform pan, overlapping as needed and folding excess over top.
- In bowl of a stand mixer fitted with a paddle attachment, combine cream cheese, granulated sugar, molasses (if using), ginger, cinnamon, nutmeg, cloves, and salt. Beat on medium speed until mixture is completely smooth, about 3 to 5 minutes, scraping down sides of bowl as needed.
- Add eggs one at a time, beating on medium-low speed for about 10 seconds after each addition and scraping down bowl as needed.
- Reduce mixer speed to low and slowly pour in heavy whipping cream, mixing just until combined, about 20 seconds.
- Sift all-purpose flour into batter and mix on low speed until it is fully incorporated and no dry streaks remain, about 30 seconds.
- Pour batter into prepared pan. Place pan on a rimmed baking sheet and bake for 55 to 65 minutes, until surface is a deep brown but center still wobbles.
- Let cheesecake cool completely at room temperature for at least 4 hours before unmolding. Enjoy, or cover and store in refrigerator until ready to serve.