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 [...]

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 [...]

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 [...]

on the ninth day after xmas, hector’s take ROSE’S heavenly CAKES: Ginger Cheesecake (page 252) with Gingerbread Cookies 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 [...]