Gluten Free Honey Orange Ginger Cheesecake with Blackberry Compote
 
Prep time
Cook time
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For a knock your socks off fancy dessert, you have to try this flavorful Gluten Free Honey Orange Ginger Cheesecake with Blackberry Compote. It's pure heaven!
Author:
Recipe type: Dessert
Serves: 12 servings
Ingredients
  • For the Crust:
  • 2 cups crushed gluten free graham crackers (I used Pamela's brand)
  • 4 tablespoons butter, melted
  • 3 teaspoons honey
  • For the Cheesecake:
  • 4 packages cream cheese, softened
  • ⅔ cup organic cane sugar
  • ⅓ cup honey
  • ½ teaspoon vanilla extract
  • dash of salt
  • 1½ teaspoons freshly grated ginger
  • 1½ tablespoons orange zest (1 navel orange)
  • ¼ cup fresh squeezed orange juice
  • 4 eggs
  • For the Compote:
  • 1½ cups blackberries
  • ½ cup organic cane sugar
  • 2 tablespoons honey
  • dash of salt
  • dash of cinnamon
  • 1 teaspoon freshly grated ginger
  • ½ cup fresh squeezed orange juice
  • 2 teaspoon orange zest
Directions
  1. Preheat oven to 325 degrees. Line the bottom of a 9" spring form pan with a double layer of foil, making sure there is no place water can leak into pan. Set aside.
  2. In a medium sized mixing bowl, combine crushed graham crackers, melted butter, and honey. Mix together with a fork until all crumbs are moistened. Pour mixture into spring form pan and press down with fingers into an even layer, coming ½" up the side of the pan. Bake at 325 degrees for 14 minutes.
  3. In a large mixing bowl, beat cream cheese, sugar, and honey until smooth. Add vanilla and mix until smooth. Add in the salt, ginger, orange zest, and orange juice and mix on low until smooth. Add eggs one at a time, mixing on low in between each addition until well incorporated.
  4. After letting crust cool for 5 minutes, pour cheesecake mixture over crust. Place pan on top of a sheet pan with at least 1" sides and transfer to oven. Carefully pour ½" of water into sheet pan to surround cheesecake.
  5. Bake at 325 degrees for 1 hour. Turn oven off and leave an additional hour. Remove cheesecake from oven and allow to completely cool. Run a knife along the edges to loosen from sides. Cover and chill in fridge overnight.
  6. Before serving, run knife along the edges again, loosen spring form pan, and transfer to platter.
  7. To make compote, combine all ingredients in a saucepan.* Stir to dissolve sugar and honey. Bring mixture to a boil over high heat. Reduce heat to a simmer and cook for 10 minutes until slightly thickened. Remove and allow to cool completely. Mixture will thicken more as it cools.
  8. Spoon cooled mixture over chilled cheesecake before serving.
  9. Store leftovers in an airtight container in fridge for up to 5 days or in freezer for up to 6 months.
Notes
*Compote can be made a day in advance along with cheesecake.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-honey-orange-ginger-cheesecake-with-blackberry-compote/