Gingerbread Cheesecake Swirl

From: arielle@taronga.com (Stephanie da Silva)

Date: Wed, 18 Aug 1993 03:06:55 GMT
Preheat the oven to 350F. Butter a 9 inch springform pan. In a mixer
bowl, beat the cream cheese on high speed until light and smooth, about 3
minutes. With the mixer on, beat in the vanilla. Add two of the eggs, 1 at
a time, beating until thoroughly blended. Gradually add the granulated
sugar and beat until the mixture is light and fluffy, about 3 minutes; set
aside.

In a medium saucepan, heat the molasses over low heat until bubbles begin
to form around the sides. Remove from the heat and stir in the butter, 1
tablespoon at a time, until completely blended.

Scrape the molasses into a medium bowl and stir in the ginger, cinnamon,
nutmeg, cloves and salt. Add the brown sugar and beat with a wooden spoon
until smooth. Let cool to room temperature.

Beat the remaining 2 eggs into the gingerbread batter, 1 at a time, until
well blended. Stir in the baking sode, then beat in the flour in 3 batches
until completely incorporated.

Using a tablespoon, drop half the gingerbread better in dollops into the
prepared pan. Use one-fourth of the reserved cream cheese mixture to fill
in the empty spaces. Dollop the remaining gingerbread batter on top of the
cream cheese mounds. Fill in with another one-fourth of the cream cheese
mixture. Swirl with the flat edge of a knife to marbelize the batters (be
careful not to overmix). Smooth the remaining cream cheese mixture over the
top.

Bake in the middle of the oven for 50 minutes, or until the top of the cake
begins to crack in the center. (The cake may be lumpy since the
gingerbread rises and the cheesecake sinks). Let cool to room temperature.
Remove the sides of the springform pan, cover and refrigerate. Serve
chilled.

REC.FOOD.RECIPES ARCHIVES

/DESSERTS