My good friend shared with me how much she LOVES ginger.
I had to oblige.
I’m tired now, though, after a long day of cooking.
So, I have not much to say other than: it’s a Gluten-Free Candied Ginger Tarragon Cheesecake and it’s really good.
Gluten-Free Candied Ginger Tarragon Cheesecake
1 pkg. gluten-free graham crackers, processed into a fine crumb
8 Tbs. butter, melted
8 oz. ginger preserves
16 oz. cream cheese
2 cups powdered sugar
1 tsp. vanilla extract
2 oz. crystalized ginger, chopped
2 Tbs. fresh tarragon, chopped
Preheat the oven to 425 degrees.
Grease a cheesecake pan with butter and then line the bottom with parchment paper.
Combine the graham cracker crumbs with the melted butter and mix well.
Press into the bottom of the prepared cheesecake pan.
Bake for 15 minutes, until aromatic and golden brown.
Cool for 20 minutes.
Top and spread evenly with the ginger preserves.
Chill again, for several hours.
In the food processor, whip together the cream cheese, vanilla, and sugar until smooth.
Top the ginger preserves layer with the sweet cream cheese.
Chill again.
Once set, top with candied ginger and tarragon.
Slice to serve.
