Ginger-Brandy Cheesecake

Name: Ginger-Brandy Cheesecake
Yield: 4 servings
Ingredients: 2 cups gingersnap cookies, crushed; 5 tablespoons melted butter; 12 ounces cream cheese; 1 1/2 cups sour cream or 1 1/2 cups yogurt; 1/4 cup brandy; 1/4 cup sugar; 4 eggs; 2 tablespoons grated fresh ginger; 1 dash salt

Vegetarian Dairy

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Ingredients

2 cups gingersnap cookies, crushed ⓘ
5 tablespoons melted butter ⓘ
12 ounces cream cheese ⓘ
1 1/2 cups sour cream or 1 1/2 cups yogurt ⓘ
1/4 cup brandy ⓘ
1/4 cup sugar
4 eggs
2 tablespoons grated fresh ginger ⓘ
1 dash salt ⓘ

Instructions

Preheat oven to 350°F.
Mix cookie crumbs with butter. Press firmly into the bottom of a 10 inch springform pan.
You can omit all or some the egg yolks. Whip everything together until very smooth. Taste to adjust sweetening.
Pour onto the crust in the springform pan.
Bake for 40 minutes or until center is firm to the touch and edges are slightly brown. Cool completely before removing the rim of the pan.

Nutrition & Diet Analysis (per serving)

448 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 4.9g 10% DV

Total Fat 33.9g 43% DV

Carbs 32.6g 12% DV

Fiber 1.8g 6% DV

Sugar 1g 2% DV

Electrolytes

Sodium 10132.8mg 100% DV

Potassium 268mg 6% DV

Cholesterol 164.3mg 55% DV

Vitamins & Minerals

Vitamin A 109.5mcg 12% DV

Vitamin C 9.2mg 10% DV

Vitamin D 0.1mcg 1% DV

Calcium 136.5mg 11% DV

Iron 1.1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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