Click Thru GingerCheesecake SarahJaneSanders
Photo by Sarah Jane Sanders

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8-10 servings

  • 1 cup sugar
  • 1 cup water
  • 1½ cups fresh ginger, peeled and sliced
  • 8 ounces cream cheese, softened
  • 1 14-ounce can sweetened condensed milk
  • 4 eggs
  • 2 teaspoons vanilla
  • ½ teaspoon salt
  1. Preheat oven to 325 degrees.
  2. In a 9-inch cake pan, add sugar and shake to coat evenly. Place pan in oven to melt sugar into a rich brown caramel, about 10–15 minutes.
  3. In a small saucepan on medium-high heat, add water and ginger. Simmer to infuse ginger flavor, about 25 minutes, then strain and cool.
  4. In a mixing bowl, mix together cream cheese, milk, eggs, vanilla, and salt. Add ginger-infused water.
  5. Pour mixture into cake pan (on top of caramelized sugar) and bake in a water bath for 1 hour and 15 minutes. Chill overnight to set.
  • from Chef Jeremy Ashby of Brasabana Cuban Cuisine and AZUR Restaurant & Patio, Lexington, Kentucky

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