Fresh Strawberry-Ginger Cheesecake With Gingersnap Crust Recipe
Featuring a crisp gingersnap crust and a fresh strawberry-ginger sauce swirled throughout a perfectly tangy cream cheese filling, this rich, luxurious cheesecake adds a gourmet touch to any dessert table.
How to Make the Best Fresh Strawberry-Ginger Cheesecake With Gingersnap Crust
This stunning fresh strawberry-ginger cheesecake combines sophisticated flavors with surprising ease, making it the perfect dessert for spring entertaining or any special occasion. The buttery gingersnap crust provides a crisp foundation, while the tangy cream cheese filling showcases fresh ginger for a subtle spice that complements the bright strawberry-ginger sauce swirled throughout.
What makes this cheesecake particularly special is the balance of flavors—the warm notes of ginger work beautifully with fresh strawberries, creating a sophisticated taste that feels both elegant and approachable. The sauce adds a burst of fruity flavor and beautiful color, while the creamy center remains the star of the show.
Despite its gourmet appearance and complex flavor profile, this cheesecake is surprisingly straightforward to make. With proper attention to temperature and technique, you’ll achieve a perfectly smooth filling and that coveted slight wobble in the center that indicates a cheesecake done just right. Chill it overnight, and you’ll have a show-stopping dessert that tastes as good as it looks.
Fresh Strawberry-Ginger Cheesecake With Gingersnap Crust
Featuring a crisp gingersnap crust and a fresh strawberry-ginger sauce swirled throughout a perfectly tangy cream cheese filling, this rich, luxurious cheesecake adds a gourmet touch to any dessert table.
Ingredients
Gingersnap Crust
Strawberry-Ginger Sauce
Cheesecake Filling
Assembly
Instructions
Gingersnap Crust
- Combine crushed gingersnaps, sugar, and melted butter in a bowl.
- Mix until the mixture resembles wet sand.
- Press firmly into the bottom of a 9-inch springform pan.
- If using, brush with beaten egg white and bake at 350°F for 10 minutes until lightly golden.
Strawberry-Ginger Sauce
- Combine sliced strawberries, sugar, ginger, cornstarch, and lemon juice in a saucepan.
- Cook over medium heat, stirring gently, until the mixture thickens and the strawberries begin to break down.
- Allow to cool completely before using, about 20 minutes.
Cheesecake Filling
- Preheat your oven to 325°F.
- In a large bowl, beat softened cream cheese until smooth and creamy, about 2 minutes.
- Add sugar and continue beating until well combined.
- Stir in sour cream, ginger, vanilla extract, and salt.
- In a separate bowl, beat eggs together, then add to cream cheese mixture, beating just until combined. Do not overmix.
- Pour half of the cheesecake filling into the prepared crust.
- Drizzle with half of the cooled strawberry-ginger sauce and swirl gently with a knife.
- Pour remaining filling over the sauce layer.
- Drizzle with remaining sauce and swirl again.
- Bake for 90-100 minutes until the center is just set with a slight jiggle when gently shaken.
- Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour.
- Remove from oven and allow to cool to room temperature, then refrigerate for at least 6 hours before serving.
Notes
- Ensure all cream cheese ingredients are at room temperature for a smooth, lump-free filling.
- Do not overmix the filling once eggs are added to prevent excess air incorporation.
- The cheesecake is best served chilled and can be made a day in advance.
- Garnish with whipped cream and fresh strawberry slices just before serving.