Turmeric Cheesecake

I've been a fan of The Ginger People for a while now. I try to always have a bag of their chewy ginger candy--Gin Gins--in the house. They've recently moved into the turmeric market, which makes sense as turmeric is also a rhizome in the Zingiberaceae family. Turmeric is full of curcumin, which is thought to have anti-inflammatory properties and has long been used in Ayurvedic medicine. It's also delicious.

Among The Ginger People's new turmeric products are the Wild Turmeric Rescue Ginger Shot, a tiny bottle of concentrated goodness with 30% ginger juice, their Ginger Soother with Turmeric (a great tummy soother), and Turmeric Latte Mix, a zingy combo of palm sugar with turmeric and ginger extracts. I thought the latte mix would be good in other things, like ice cream and cheesecake. There was no room in the freezer to fit the capsule for our ice cream maker, so I decided to try cheesecake instead.

More like a cheese pie, since it's not that tall, this golden beauty is creamy and delicious.

Turmeric Cheesecake

For the crust:
1 1/2 cups crushed Lorna Doones or other shortbread cookie
1 tablespoon brown sugar
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1 stick butter, melted

For the filling:
2 8-oz packages cream cheese, softened
1/2 cup sugar
3 packs The Ginger People Turmeric Latte mix
3 large eggs at room temperature

To make the crust: Preheat oven to 350°F. Place a 9" or 10" springform pan on a piece of aluminum foil that is about 4" larger than the pan on both sides. Wrap the bottom of the pan tightly to prevent the butter leaking out of the crust into the oven. Put the pan on a baking sheet as an extra precaution.

Combine all the crust ingredients in a bowl. Stir well with a fork to coat every crumb with the butter. Pour the crumbs into the prepared pan and pat them down firmly to cover the bottom and slightly up the sides of the pan. Bake for 20 minutes. Remove to a rack to cool before filling.

To make the filling: Combine the cream cheese, sugar, latte mix, and eggs in the bowl of a stand mixer and beat until smooth. Pour into the prepared crust and bake for 50 - 60 minutes, until the filling is mostly set but the middle jiggles just a bit. Remove to a rack to cool for at least three hours before serving. It's actually best refrigerated.

Gently remove the sides of the pan. Cut cheesecake into slices and serve with whipped cream.

Makes 8 servings.

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Posted on Minxeats.com.