Blue Ribbon Guinness Gingersnap Cheesecake Food

THANKSGIVING DINNER: CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Preheat oven to 350ºF. Wrap 3 layers of foil around the bottom of a 9-inch springform pan. In a blender or food processor, pulse the crust ingredients together until combined. Press into the bottom of the springform pan and bake for 10 minutes. Remove from oven onto a cooling rack. Reduce the oven temperature to 325ºF. In the bowl of an electric mixer, beat the cream cheese on low speed until no lumps remain. Add in the sugar and salt; continue mixing on low until the ingredients are incorporated. Scrape down the sides and bottom of the bowl as needed. Add in the eggs, one at a time, beating after each addition until fully incorporated. Continue scraping down the sides and bottom of the bowl as needed. Keeping the mixer on low speed, add in the lemon juice, vanilla, and Greek yogurt. (Stir the yogurt first if it has separated while coming to room temperature.) Mix just until combined. Pour the filling into the pan and place it into a large roasting pan. Place the pan into the oven and quickly pour hot water into the roasting pan so that it comes up about 1 inch up the foil-wrapped springform pan. Bake for 55-70 minutes or until the cheesecake is set on the sides and just jiggles a bit in the center when the pan is shaken. Remove the cheesecake from the water bath and place back in the warm oven. Turn the oven off and crack the oven door. Leave the cheesecake in the oven for 1 hour. Remove the cheesecake from the oven and run a thin knife along the edge of the pan. Let the cheesecake continue to cool to room temperature. Place in the refrigerator for several hours to chill completely. Before serving, make the whipped cream. Place a mixing bowl and mixer's whisk attachment in the freezer for a few minutes. Pour the whipped cream into the chilled bowl and add the sugar and vanilla. Beat just until stiff peaks form. Place in a piping bag fitted with a star tip. Run a thin knife along the edge of the pan once more before removing the sides from the pan. Pipe whipped cream across the top. Serve with more whipped cream on the side if desired.

BLUE RIBBON - GUINNESS GINGERSNAP CHEESECAKE

Steps:

• 1. Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper and spray with vegetable spray. (You can use the pan without parchment paper if you desire, just be sure to allow proper cooling at the end with the pan removed.)
• 2. Mix the butter with the gingersnaps and press into the tin, about 1-½ inches up the sides.
• 3. Combine the remaining ingredients with a whisk until smooth and pour into the prepared pan. Avoid over-beating the batter. Over-beating incorporates additional air and tends to cause cracking on the surface of the cheesecake.
• 4. Bake in the oven for one hour, 15 minutes or until firm, but the center will still be a bit loose. Remove from oven, run knife between parchment and pan to release springform pan, and gently pull off parchment paper. Allow cooling on wire rack away from drafts. This can also be accomplished by cooling in the oven after baking with the oven door propped open a few inches.
• 5. Slice and serve with a fresh pint of your favorite pint and top the cheesecake with some fresh sliced fruit.
• 6. Cooking tip: To Prevent Surface Cracking: Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger roasting pan containing water in which to place the smaller cheesecake pan.) Don't over bake the cheesecake, or it will crack along the top and edges.

BLUE-RIBBON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a 13" X 9" ceramic or glass baking dish, mix crumbs, butter, cinnamon, and 1/2 cup of the sugar until crumbs are moistened. Reserve 1 cup of the crumb mixture. Press remaining mixture firmly onto the bottom of dish.
• In a large mixing bowl, with mixer on medium speed, beat cream cheese, eggs, vanilla, 1/8 teaspoons of salt, and remaining sugar until creamy, about 3 minutes. Add sour cream; beat 30 seconds or until blended.
• Pour cream cheese mixture over the crumb crust and spread evenly. Bake 20 minutes. Remove cheesecake from oven and sprinkle with reserved crumb mixture. Return to oven; bake 10 minutes longer. Turn off oven and leave cake inside the oven for 1 hour. Remove the cake and cool completely on a wire rack. Cover and refrigerate until well chilled, at least 3 hours or overnight.

PUMPKIN GINGERSNAP CHEESECAKE WITH SALTED CARAMEL SAUCE

Steps:

• For the pumpkin gingersnap cheesecake: In a food processor or blender, grind the gingersnaps until fine. Pour into a bowl and stir in the pecans, melted butter, brown sugar and salt. Press into the bottom and sides of a 10-inch springform pan and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• To make the filling, beat the cream cheese in a stand mixer until soft, scraping the sides once. Mix in the pumpkin, scraping the sides once or twice. Add the eggs 1 at a time, allowing them to mix in, then add the sour cream and mix. With the mixer on low, add the granulated sugar, cinnamon, vanilla and nutmeg. Thoroughly scrape the bowl and mix to ensure everything is smooth and mixed in.
• Pour the filling into the pan, smoothing the top. Set the pan on a baking sheet and bake until the filling is no longer soupy but still slightly jiggly, about 50 minutes. Turn off the oven, open the door just a hair and let the cheesecake sit in the oven for 15 more minutes. Remove from the oven and allow it to cool for 30 minutes, then cover it with plastic wrap and put it in the fridge to chill for at least 4 hours or overnight.
• For the salted caramel sauce: Mix the brown sugar, heavy cream, butter, vanilla and salt in a medium saucepan over medium-low to medium heat. Cook, while whisking gently, until thickened, 5 to 7 minutes. Let cool, then refrigerate until needed. Serve warm or at room temperature.
• Slice the cheesecake and top with the salted caramel sauce, whipped cream and chopped pecans.

GOAT CHEESE CHEESECAKES WITH A GINGERSNAP CRUST AND TUILES

Steps:

• For the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet.
• In a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds.
• For the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined.
• Pour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil.
• Remove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.)
• For the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes.
• Line two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.)
• For the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes.
• To serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side.

NO-BAKE CHEESECAKE WITH GINGERSNAP CRUST

Steps:

• Stir together cookie crumbs, melted butter, and 3 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of a 9-inch springform pan.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining cup sugar in a slow, steady stream. Add lemon juice; mix until combined.
• Beat cream in a clean mixing bowl until stiff peaks form. Gently fold the whipped cream with a rubber spatula into cream cheese filling. Pour over crust. Freeze 1 hour. Refrigerate until ready to serve, at least 30 minutes.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.