why make your own gingerbread crust? because you have the chance to use the BEST ingredients! ROSE’S heavenly CAKES: Ginger Cheesecake with Gingerbread Crust (page 252), calls for brown sugar from the island of Mauritus!
why make your own gingerbread crust? because you have the chance to use the BEST ingredients! ROSE’S heavenly CAKES: Ginger Cheesecake with Gingerbread Crust (page 252), calls for fresh ginger. the simplest and fastest method to grate ginger is using the microplane grater.
crustless! my take on gluten free for ROSE’S heavenly CAKES: Ginger Cheesecake (page 252). i divided the batch in 1/2 and filled a 6″ springform pan only an inch deep.
i truly love the creamy texture of all of Rose’s cheesecakes. And, if you haven’t tasted the flavor of ginger on cheesecake, you should. i had near 30 people taste this, and “EVERYONE LOVED IT,” even after heavy frowning and faces of surprise.
i bake all my cheesecakes using the noted firmer variation (bake longer time in the oven). this is a slice i cut with a heart shaped cookie cutter.
ROSE’S heavenly CAKES: Ginger Cheesecake (page 252), calls for real ginger and real cardamon. and here it is, both grown in Hawaii!
the best part i adore about ROSE’S heavenly CAKES: Ginger Cheesecake (page 252) -and in general all of Rose’s cheesecakes, as well as cakes not using leavening, and most all butter cakes that use leavening and bake on tube pans- is that you can turn them into cupcakes! p.s. these cupcakes are baked with the firmer variation, and indeed i have tested these are freezable!
these crustless cheesecakes complimented very well with the gingerbread men cookies i baked and displayed on the table, for my Peruvian themed dinner. it was a little difficult to ask my guests to leave the men alone till the cheesecake was served!
here are the dinner pictures taken by dinner guest, Andy Kramarz:
1- the table, in a way, we ran out of different plates for the many courses. to save time plating and spend more time with guests, several plating components were displayed on the table from the beginning: gingerbread men for the ginger cheesecake dessert, hard boiled egg and bowl of rice for the aji de gallina entree, lettuce and corn for the ceviche. clever?
the potato ‘stand’ was there only to hold the gingerbread men. the potato was fully cooked and offered in the event a guest needed to eat more.
2- my ceviche, here sitting in lime marinade for only 10 minutes. loves it. the hot peppers were slivered in fourths only on the tips, then soaked in iced water, so they would open like flowers. pls disregard my feet.
3- Luca opening the wine, and me back in the kitchen to plate the ceviche:
4- dinner guest Hans, posing like gingerbread men:
5- Luca filling the ceviche with more lime marinade:
6- the happy creation. you need some ikebana and botany skills to wrap the lettuce and cilantro on the glass. placing the sweet potato, purple, on the bottom of the glass was excellent: it is to be eaten at the end after enjoying the fish and the pickled onions; at this point the sweet potato becomes flavorful with the ceviche juices.
7- reaction:
8- causa. peruvian potato salad stuffed with avocado and home canned tuna. because peruvian gold potatoes only grow in peru, i used okinawan sweet purple and okinawan sweet white potatoes (yes, such thing as a white sweet potato). the peruvian gold potato is 10 times more yellow than a yukon gold, 50 times more creamy, almost like butter; it is also on the sweet side. i found using okinawan potatoes a good substitute! just omit the sugar when you blend your hot chili sauce that is mashed with the potatoes.
9- sorry for the confusion, this isn’t the ginger cheesecake. this is the starfruit bavarian cream, based on the Apple Caramel Charlotte.
10- i don’t suffer anymore cutting my creations, i enjoy sharing. but i do suffer and shake because i always thrive for perfect slices. it usually more than usual happens: perfect cutting. i hate people that use pancake turners to cut cake!
11- guest Randy brought pavlova with fresh blueberry topping. a very simple dessert to make if you are comfortable whipping meringue. pavlova is a favorite of many, and in my opinion it is a very elegant and delicate dessert.
i can’t wait for hector’s take on pavlova!
12- my ubiquitous perfect flan. always creamy, smooth, bubble free, yet it slices nicely. at this stage, each of my guests asked for insulin (we had a total of 4 desserts, on this 9 course meal. and unintentionally all desserts were flour less -gluten free. i have nothing against gluten and everyone should eat gluten, except i have one dearest friend who is celiac!).
my usual mixing time for flan is 60 minutes, but with the beater blade, i cut the time to 10 minutes! the beater blade is that efficient emulsifying mixes; i was told the beater blade even reconstitutes frozen/thawed sourcream! i am getting the beater blade for the hobart 20 qt mixer, mostly for demos and to show off from any distance that i love the beater blade!
on the ninth day after xmas, hector’s take ROSE’S heavenly CAKES: Ginger Cheesecake (page 252) with Gingerbread Cookies
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p.s. i am serving this ginger cheesecake as dessert for a peruvian themed dinner tonight. i am making ‘peru fish 3 ways.’ a half fillet of mahi mahi presented as 3 dishes: ceviche, causa, and escabeche.
causa is a peruvian potato salad layered with avocados and home canned tuna. i am using purple sweet potatoes and need to report that the beater blade works EXCELLENT to mashed potatoes!
