FOOD : Gingersnap Cheesecake : Trumps’ Inventive Chef Comes Up With a Creative Twist on Crust

MICHAEL ROBERTS, part owner and man-in-the-kitchen at Trumps on Melrose, simply can’t help playing games with ingredients, ferreting out those that blend well and those that don’t. His new book, “Secret Ingredients” (Bantam: $19.95), is aptly subtitled “The Magical Process of Combining Flavors.” Among the recipes in this readable cookbook is one for a Gingersnap Cheesecake. The gingersnap dough crust is so good by itself, Roberts says, that it can also be used to make cookies.

GINGERSNAP CHEESECAKE

1 1/2 tablespoons unsalted butter

1/2 cup plus 1 tablespoon sugar

2 pounds cream cheese

4 eggs

1/3 cup sour cream

1 teaspoon vanilla

1/2 teaspoon ground ginger

3 tablespoons finely chopped candied ginger

Gingersnap Crust

In bowl of electric mixer, cream butter on medium speed. Add sugar and cream cheese at same time; beat until smooth. Add eggs one at a time until incorporated. Add sour cream, vanilla, ground ginger and candied ginger. Mix until smooth, but do not overmix.

To assemble cheesecake, spoon cheese mixture into prepared Gingersnap Crust in springform pan and bake at 300 degrees on middle rack of oven for 45 minutes or until sides of filling are set and center jiggles slightly when shaken gently. Remove from oven and cool to room temperature. Refrigerate at least 6 hours before unmolding and serving. Makes 12 servings.

Gingersnap Crust

1/4 cup unsalted butter

2/3 cup sugar

1 egg

2 tablespoons molasses

1/2 teaspoon white vinegar

1 cup plus 2 tablespoons flour

1/4 teaspoon baking soda

2 teaspoons ground ginger

2 tablespoons finely chopped candied ginger

Dash ground cloves

Dash ground cinnamon

In bowl of electric mixer, cream butter with sugar on medium speed. Add egg, molasses and vinegar, and mix to incorporate. Reduce mixer speed to low and add flour, baking soda, ground ginger and candied ginger, cloves and cinnamon. Mix well. Spread in 1/4 inch-thick layer on bottom of 10-inch round springform pan. Refrigerate for 15 minutes.

Note: If desired, Gingersnap Crust can also be used to make cookies. Place teaspoon dollops of dough on buttered, floured baking sheet and bake at 350 degrees 10 minutes.

Food styled by Norman Stewart; prop styling by Barbara Thornburg; props courtesy of The Tesoro Collection Inc.