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Fresh Ginger Cheesecake
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CRUST:
2 cups ground pecans
2 tbl brown sugar
1 tsp ground ginger
1 lg egg white beaten till frothy
1 tsp lemon zest finely grated
FILLING:
2 lb cream cheese, room temp
3/4 cup granulated white sugar
4 lg eggs lightly beaten
1/2 cup heavy cream
1 tsp vanilla extract
8 oz ginger preserves
2 tsp ground ginger
1 tbl fresh ginger (finely grated)
Minced candied ginger for garnish
Crust: Mix nuts with brown sugar, egg white, ginger and lemon rind until mixture is just bound together.
Press into the bottom and sides of 9 inch springform pan.
Filling: Beat cream cheese and sugar together until smooth and light. Add eggs, cream, vanilla, ginger preserves, ground ginger, and fresh ginger. Mix thoroughly and pour into prepared nut crust. Bake at 300 ° for 1 hour and 40
minutes. Cool 1 hour in turned off oven or overnight. Cool completely before chilling in the refrigerator. If serving at home, remove springform band from pan and place on a serving tray or dish. Garnish with candied ginger.
This needs one day to mellow! Serve in very thin wedges..very rich.
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