Stem Ginger Cheesecake Tower Recipe

Prepare base

Preheat oven to 325°F (160°C). Line the bottom of three 6-inch (15 cm) springform pans or ring molds with parchment. Combine 2 cups finely crushed ginger snap or digestive biscuits, 6 tbs melted unsalted butter, 2 tbs light brown sugar and 1 tsp ground ginger in a bowl until mixture resembles wet sand.

Divide the crumb mixture evenly between the three pans (about 1/3 each). Press the crumbs firmly and evenly into the bottoms using the base of a measuring cup to create compact bases about 1/3–1/2 inch thick. Chill bases in the refrigerator for 15 minutes to set.

Bake chilled bases in the preheated oven for 10 minutes to set and deepen flavor. Remove and let cool while you prepare the filling. Keep oven on at 325°F (160°C).

Prepare filling

Reduce oven temperature to 300°F (150°C). Place 24 oz cream cheese at room temperature in a large mixing bowl and beat with an electric mixer on medium speed until smooth and free of lumps, about 2–3 minutes.

Add 3 tbs caster sugar and 1 tsp ground ginger and beat until combined. Scrape down the bowl.

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overbeat to avoid adding too much air.

Mix in 1 cup sour cream, 2 tsp vanilla extract and 1 tbs fresh lemon juice on low speed until smooth. Fold in 3 oz finely chopped stem ginger (drained) by hand with a rubber spatula so pieces remain evenly distributed.

Pour the filling evenly over the chilled biscuit bases in the three pans, smoothing the tops. Tap each pan gently on the counter to release any large air bubbles.

Prepare a water bath (bain-marie): place the filled pans on a large baking tray, then pour hot water into the tray to come halfway up the sides of the pans. This ensures gentle, even baking and prevents cracking.

Bake at 300°F (150°C) for 40–50 minutes or until the centers are just set but still slightly wobbly when the pan is gently shaken. Baking time may vary depending on pan depth—check at 40 minutes.

Turn off the oven. Crack the oven door and leave the cheesecakes inside for 30 minutes to cool slowly (this reduces cracking). Then remove from the water bath and cool completely on a wire rack for 1 hour.

Chill the cheesecakes in the refrigerator for at least 4 hours or preferably overnight to set completely.

Combine 1 tbs reserved stem ginger syrup and 1 tbs honey in a small saucepan over low heat until warmed and glossy, about 1–2 minutes. Stir in 1 tbs finely chopped stem ginger. Remove from heat and let cool slightly until lukewarm.

Brush a thin layer of the warm glaze over the top of each chilled cheesecake layer to add shine and a concentrated ginger flavor. Return to the fridge for 10 minutes so glaze sets.

To build the tower, run a thin knife around the edges of the springform pans to loosen each cheesecake layer. Remove the outer ring and slide a thin spatula between the cake and parchment to lift the base if needed.

Place the largest cheesecake layer on your serving plate (if sizes are equal, place any layer first). Carefully place the second layer on top, aligning centers. Finish with the third layer. If layers are very soft, chill for 15–20 minutes between stacks to make stacking easier.

Decorate the top of the tower with extra stem ginger slices, a spoonful of chopped candied ginger, a few dollops of whipped cream around the edge and a sprinkle of toasted crystallized ginger or chopped toasted almonds for texture.

For clean slices, chill the assembled tower for at least 30 minutes, then use a sharp knife dipped in hot water and wiped dry between each cut to slice neat wedges.

Serve chilled. Leftover cheesecake will keep refrigerated, covered, for up to 4 days.