Ingredients with Measurements:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup cornstarch
- 1/4 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Special Equipment Needed:
- 9-inch springform pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Electric mixer
- Food processor
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a medium saucepan, combine the whole milk, granulated sugar, and grated ginger. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the milk is steaming.
3. In a small bowl, whisk together the lemon juice, water, and cornstarch until smooth. Add the cornstarch mixture to the milk mixture and whisk until well combined.
4. Continue to cook the mixture over medium heat, whisking constantly, until it thickens and starts to boil, about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the softened butter until melted and fully incorporated.
6. Pour the milk curd mixture through a fine-mesh strainer into a large mixing bowl. Discard any solids left in the strainer.
7. In a separate mixing bowl, beat the cream cheese, sour cream, and heavy cream together with an electric mixer until smooth and creamy.
8. Add the milk curd mixture to the cream cheese mixture and beat until well combined.
9. In a food processor, pulse the graham cracker crumbs, melted butter, and granulated sugar together until the mixture resembles wet sand.
10. Press the graham cracker mixture into the bottom of a 9-inch springform pan, using the back of a spoon to press it down firmly.
11. Pour the cheesecake mixture over the graham cracker crust and smooth the top with a spatula.
12. Bake the cheesecake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
13. Remove the cheesecake from the oven and let it cool to room temperature.
14. Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight.
15. To serve, remove the cheesecake from the springform pan and slice into wedges.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 4 hours 55 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories: 315
Fat: 20g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 150mg
Carbohydrates: 29g
Fiber: 0g
Sugar: 22g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with almond milk or coconut milk for a dairy-free version.
- Granulated sugar can be substituted with honey or maple syrup for a healthier option.
- Fresh ginger can be substituted with ground ginger, but the flavor won't be as strong.
- Lemon juice can be substituted with lime juice or orange juice for a different flavor profile.
- Cornstarch can be substituted with arrowroot powder or tapioca starch for a gluten-free option.
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
Variations:
- Add 1/4 cup of chopped crystallized ginger to the cheesecake mixture for extra ginger flavor.
- Top the cheesecake with whipped cream and a sprinkle of ground cinnamon for a festive touch.
- Use a chocolate cookie crust instead of graham cracker crust for a chocolatey twist.
Tips and Tricks:
- Make sure to whisk the milk curd mixture constantly while cooking to prevent lumps from forming.
- Let the cheesecake cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Use a sharp knife to slice the cheesecake for clean cuts.
Storage Instructions:
Store the cheesecake covered in the refrigerator for up to 5 days.
Reheating Instructions:
This cheesecake is best served cold, but if you prefer it warm, you can microwave individual slices for 10-15 seconds.
Presentation Ideas:
Serve the cheesecake on a decorative cake stand or plate and garnish with fresh berries or a sprinkle of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar, ground cinnamon, chopped nuts.
Pairings:
Serve this cheesecake with a cup of hot tea or coffee for a cozy dessert.
Suggested Side Dishes:
Fresh fruit salad, vanilla ice cream, or a cup of hot cocoa.
Troubleshooting Advice:
If the cheesecake cracks on top, it's likely due to overbaking or sudden temperature changes. To prevent this, make sure to bake the cheesecake until the edges are set and the center is slightly jiggly, and let it cool to room temperature before refrigerating.
Food Safety Advice:
Make sure to use pasteurized milk and eggs to prevent foodborne illness.
Food History:
Milk curd is a traditional Chinese dessert made from milk, sugar, and a coagulant such as lemon juice or vinegar. It's often served with sweet syrup or fruit, and can be enjoyed hot or cold. This recipe puts a twist on the classic milk curd by incorporating it into a cheesecake.
Flavor Profiles:
This cheesecake has a creamy, tangy flavor from the milk curd and cream cheese, with a subtle kick of ginger. The graham cracker crust adds a sweet, crunchy contrast to the creamy filling.
Serving Suggestions:
Serve this cheesecake as a dessert after a Chinese-inspired meal, or as a sweet treat for a special occasion.
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