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Botanical Extractgerbread Cheesecake: Non-Alcoholic Treat

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This Gin Extractgerbread Cheesecake blends the cozy warmth of gingerbread with a sophisticated botanical twist, creating a unique and delightful dessert. Perfect for any gathering, it’s a creamy, spiced treat that will impress your guests.

Ingredients

Scale
  • 1 ½ cups Graham Cracker Crumbs
  • ½ cup Melted Unsalted Butter
  • 2 tablespoons Light Brown Sugar
  • ½ teaspoon Ground Gingerbread Spice
  • Three 8-ounce blocks Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Granulated Sugar
  • 4 Large Eggs, at room temperature
  • ½ cup Sour Cream, full-fat and at room temperature
  • ¼ cup Molasses, unsulphured
  • 2 teaspoons Non-Alcoholic Gin Flavoring Extract
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Ground Gingerbread Spices (typically 1.5 tsp ground ginger, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, ¼ tsp ground allspice)
  • Whipped cream (for garnish)
  • Candied ginger pieces (for garnish)
  • Powdered sugar (for garnish)
  • Molasses (for garnish)

Instructions

  1. Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Place a round of parchment paper on the bottom of the pan before securing the sides. Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, brown sugar, and ½ teaspoon of gingerbread spice. Mix well until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared springform pan.
  3. Bake the crust for 8-10 minutes. This helps set the crust and prevents it from becoming soggy. Remove from the oven and set aside to cool slightly. Reduce oven temperature to 300°F (150°C).
  4. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl. Gradually add the granulated sugar and continue beating until light and fluffy, about another 2 minutes.
  5. Reduce the mixer speed to low. Add the molasses, non-alcoholic gin flavoring extract, vanilla extract, and the tablespoon of gingerbread spices to the cream cheese mixture. Mix until just combined, scraping down the sides of the bowl as needed.
  6. Add the sour cream and mix on low speed until fully incorporated. Now, add the eggs one at a time, mixing on low speed only until each egg is just combined before adding the next.
  7. Pour the smooth cheesecake filling over the pre-baked crust in the springform pan. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes halfway up the sides of the springform pan.
  8. Carefully transfer the roasting pan with the cheesecake into the preheated 300°F (150°C) oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when the pan is gently nudged.
  9. Turn off the oven, but leave the cheesecake inside with the oven door ajar for 1 hour. This slow cooling process helps prevent drastic temperature changes that can cause cracking. After 1 hour, remove the cheesecake from the oven and lift it out of the water bath. Remove the foil. Let it cool completely on a wire rack at room temperature.
  10. Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight.
  11. When ready to serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Transfer the cheesecake to a serving plate. Garnish as desired with whipped cream, candied ginger, or a dusting of powdered sugar.

Nutrition

Keywords: Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing after adding eggs to prevent cracks. Using a water bath helps achieve even baking and a creamy texture. Chill the cheesecake thoroughly for best results.

Find it online: https://crumella.com/botanical-extractgerbread-cheesecake-non-alcoholic-treat/