Gingerbread Cheesecake by Chelsey Lale Ingredients Gingerbread Crust: • 3 cups all purpose flour • 1/2 tsp salt • 1 tbsp ground ginger • 2 tsp cinnamon • 1/4 tsp ground cloves • 6 tbsp unsalted butter, softened • 3/4 cup dark brown sugar, lightly packed • 1 large egg • 1/2 cup fancy molasses • 2 tsp vanilla Cheesecake Filling: • 24 oz cream cheese, softened
Directions Crust: Preheat oven to 350°F. Line 10” springform pan with parchment. Sift all dry ingredients together. Cream butter and sugar together with an electric mixer on medium speed until lightened and fluffy. Add egg, molasses, and vanilla, mix on low speed until thoroughly combined, scraping down sides as needed. Fold in sifted dry ingredients until incorporated.
• 1 cup sugar • 4 large eggs • 1/4 cup fancy molasses • 2 tsp vanilla • 1 tbsp ground ginger • 2 tsp cinnamon • 1/4 tsp ground cloves • 1 cup full-fat sour cream • 3 tbsp flour
CHRISTMAS IN PORT STANLEY – 17 – HOLIDAY COOKBOOK
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