My gingerbread cheesecake cracked. Can I still serve it?

Absolutely. Chill the cake first, then cover the crack with the whipped cream border, which is part of the decoration anyway. For a crack that appears while the cake is still warm, press it gently closed with a hot, dry offset spatula and it often seals as it cools.

I only have blackstrap molasses. Will it ruin the filling?

Blackstrap is much more bitter and mineral than mild baking molasses and can overwhelm the cream cheese. Use half blackstrap and half honey to land close to the mild molasses flavor, and keep the total amount at 1/4 cup.

Can I make this cheesecake without a springform pan?

Yes. Bake it in a deep 9 inch pie dish and serve it straight from the dish, or line a regular 9 inch cake pan with two crossed strips of parchment so the chilled cake can be lifted out. The bake time stays about the same.

How do I know the center is done if it still jiggles?

Nudge the oven rack: the outer two inches should look set while the center trembles as one piece, like set gelatin. An instant read thermometer in the center should read near 150°F. The jiggle disappears completely as the cake cools and chills.

Why did my gingersnap crust crumble when I sliced the cake?

The crumbs were either packed too loosely or ground too coarse. Press the crust firmly with the flat base of a measuring cup, grind the snaps fine, and make sure every crumb is moistened with butter. Chilling the baked crust for ten minutes before filling also helps it set.

Gingerbread Cheesecake: Silky, Spiced, Make Ahead

Ingredients

Scale

2 cups (200 g) finely crushed gingersnap cookies
2 tablespoons granulated sugar
6 tablespoons (85 g) unsalted butter, melted
Pinch of fine salt
32 oz (900 g) full fat cream cheese, at room temperature
1 cup (200 g) granulated sugar
1/4 cup (60 ml) mild unsulphured molasses
1/2 cup (120 g) sour cream, at room temperature
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
2 tablespoons all-purpose flour
4 large eggs, at room temperature
1 cup (240 ml) heavy cream, whipped to soft peaks
Mini gingerbread cookies and sugared cranberries, for decorating

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Instructions

Heat the oven to 325°F (165°C). Butter a 9 inch springform pan, line the base with parchment, and set a kettle of water on to boil.
Stir the gingersnap crumbs, sugar, salt, and melted butter to wet sand. Press firmly into the pan base and bake 10 minutes. Cool on a rack.
Beat the cream cheese and sugar on low to medium speed for about 2 minutes, just until smooth. Scrape the bowl well.
Beat in the molasses, sour cream, and vanilla until evenly caramel colored. Mix in the ginger, cinnamon, nutmeg, cloves, salt, and flour.
Add the eggs one at a time on the lowest speed, mixing only until each disappears. Do not whip air into the batter.
Pour the filling over the crust, smooth the top, and tap the pan twice on the counter to release large bubbles.
Pour boiling water into a roasting pan on the lowest oven rack. Bake the cheesecake on the middle rack for 60 to 70 minutes, until the edges are set and the center trembles as one piece, near 150°F.
Turn the oven off, crack the door, and leave the cake inside for 1 hour. Cool to room temperature on a rack, about 1 hour more.
Cover and refrigerate at least 6 hours or overnight. Run a thin knife around the edge before releasing the springform ring.
Decorate with whipped cream swirls, a mini gingerbread cookie on each swirl, and sugared cranberries. Slice with a hot, wiped knife.

Author: Chef Jordan
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes