Pour the batter into the spring form pan, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 40-50 minutes. (It is recommended that you let the cheesecake cool completely on the counter and then chill it in the fridge overnight, but it’s also amazing while still warm from the oven!.)
Note: The cheesecake is set when the sides are solid and the centre is still a little jiggly when you shake it.
Option: Replace the gingersnap cookie crumbs with graham cracker crumbs, vanilla wafer, crumbs, etc. and optionally add 2 tablespoons sugar and 2 teaspoons ginger.
Option: Add 1 teaspoon vanilla extract to the cream cheese mixture!
Nutrition Facts: Calories 484, Fat 31g (Saturated 15g, Trans 0.2g), Cholesterol 120mg, Sodium 367mg, Carbs 46g (Fiber 1g, Sugars 32g), Protein 6g
