Blueberry cheesecake is a beloved, classic dessert for many, so the introduction of ginger might prompt some to say, “Hey, if it ain’t broke, don’t fix it” or simply “Naw, dude.” But you’re going to have to trust me here.

There are several versions of this recipe out there, some incorporating the ginger into the crust by using gingersnap cookies instead of graham crackers and some using ginger marmalade in the blueberry sauce. My recipe uses fresh ginger, but just a tiny hint of it to give the sweet blueberry compote an ever-so-slight kick. It’s definitely not a punch of ginger flavor (which the spicy root often delivers), but more of a tap on the shoulder that gets your attention and perks up your taste buds. Instead of a “Whoa!” you’ll be saying, “Hmm, that’s really interesting” before eagerly going in for another bite. Recipe below. (Please pardon the appearance — I made this without a springform pan!)