Sunday, October 17, 2010

Gingersnaps Cherries and Cheesecake Oh My!

I purchased a springform pan 6 months ago in hopes it would inspire me to dive into the cheesecake making process. Well, considering the first time I made a cheesecake was yesterday....it's clear that buying kitchen tools to inspire me just doesn't work. I was reading November's Real Simple when I landed on a cheesecake recipe I just couldn't resist. After getting a ticket from a BIKE COP (I know, right?) I was off to get my supplies.

Gingersnap Cherry Cheesecake
(from Real Simple)



Ingredients

3 cups ground gingersnap cookies
1/2 cup (1 stick) unsalted butter, melted
3 8-ounce bars cream cheese, at room temperature
1 1/4 cups sugar
2 large eggs
2 cups sour cream
2 teaspoons pure vanilla extract
1/2 cup cherry preserves

So as I'm perusing the aisles of my local Trader Joes (and by the way, if you live in Los Feliz I'm sure you share my pain of this TJ's. The parking lot alone is a hot mess). The only ginger cookies I could find were these:
I felt almost inhumane crushing the poor little ginger kitties, but the show must go on. Since I don't have a food processor I had to get the job done the old fashioned way. With  a meat hammer, a plastic bag and a towel. And by the way, it's a great stress reliever.


In a large mixing bowl combine crushed cookies and melted butter. Press the mixture onto the bottom and 2" up the side of the spring form pan.


Using an electric mixer, combine cream cheese, 1 cup of sugar, eggs (beating them in one at a time) and 1 teaspoon of vanilla extract. After it's mostly smooth, mix in 1/2 cup of the sour cream.


Make sure to let the cream cheese soften up a bit prior to mixing it, I took mine straight outta the fridge and it was STUBBORN!

Pour the mixture on top of the crust and bake (at 350 degrees) until set - (40-45 minutes).


While it's baking, combine remaining sugar, sour cream and vanilla. Spread over top of cheesecake *while it's still hot!* And bake until set. An additional 5 or so minutes. Let the cheesecake cool off a bit, then refrigerate for at least 4 hours before serving.



Before removing the springform from the base, be sure to run a knife around the edges. Guess who DIDN'T do that?! ME! So my edges were a bit rough.

Layer cherry preserves (or even raspberry or blueberry would have been delish) over top of cake. I got the Trader Joe's brand and it was super good, and I normally don't do major grocery shopping there.



And there you have it! Impress your friends with this puppy. It's amazing. I may or may not have had 2 pieces last night,. Yum!
I know I usually post pictures of my kitchen footwear, but I figured you guys could get green with envy with THIS gem:




YES that is a Pat Benatar 1982 Get Nervous Tour concert tee. YES it's my most prized possesion and YES whenever I wear it random people start singing Pat Benatar songs to me. Last time I wore it the clerk ringing me up at Vons greeted me with "Well you're a real tough cookie with a long history....".  I love this shirt.

5 comments:

  1. oh man, this looks awesome!
    i might try to make it dairy-free for my poor dairy allergic husband...because i'd feel so bad for him if i made this awesome looking cheesecake and couldn't share!

    ReplyDelete
  2. I don't know which looks more awesome - the cheesecake or the Pat Benetar shirt, but I want both!

    ReplyDelete
  3. Brandilyn- let me know how it goes! I've never done dairy free anything really.

    Sweet T- You can have the cheesecake, but you'll have to fight me for the shirt! ;)

    ReplyDelete
  4. Wow! I found your blog because I just posted the same recipe and was doing a term search. My filling came out yummy but unfortunately, I burned the gingersnap cookie crust. I'm glad you fared better than I did.

    ReplyDelete