INGREDIENTS
- Unsalted butter, for greasing
- 2 pounds cream cheese, at room temperature
- 1 1/4 cups granulated sugar
- Generous pinch kosher salt
- 1/2 cup sweetened condensed milk
- 1 1/2 cups heavy cream
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- Zest of 2 oranges
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Grease one side of 2 to 3 sheetsof parchment paper. Lay them butter-side up inside a 10-inch springform pan, arranging so that they cover all sides, and crimping the edges to ensure they stay in place. Place the springform pan on a sheet tray.
- In a mixer fitted with the paddle attachment, combine the cream cheese, granulated sugar and salt. Cream on medium-high speed until smooth, about 1 minute. Scrape down the sides.
- Turn the mixer down to medium and add the condensed milk. Beat to combine, then scrape down the bowl. Add the heavy cream, fresh ginger, ground ginger, vanilla and orange zest. Fully combine, then scrape down the sides.
- Turn the mixer to medium-high and add the eggs one at a time, making sure that each is fully combined before adding the next.
- Add the flour, then beat again, scraping down the sides.
- Pour the cheesecake into the center of the springform pan and tap it lightly on the counter to remove any air bubbles.
- Bake for 30 minutes, then rotate. Continue to bake until dark golden brown, another 30 to 35 minutes. Allow to cool to room temperature, then refrigerate until completely set, 6 hours.
- Remove the cheesecake from the pan, then peel down the paper. (You can leave the paper in place for a rustic look if desired.)
