INGREDIENTS

INSTRUCTIONS

FOR TOPPING
Make crumb crust as directed, adding ground ginger to crust. Preheat
oven to 350F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1
at a time, then vanilla, sugar, crystallized ginger, and fresh
ginger, beating on low speed until each ingredient is incorporated
and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling
into crust and bake in baking pan (to catch drips) in middle of oven
45 minutes, or until cake is set 3 inches from edge but center is
still slightly wobbly when pan is gently shaken. Let stand in baking
pan on a rack 5 minutes. Leave oven on.
Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of
topping around edge of cake and spread gently over center, smoothing
evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in
springform pan on rack. (Cake will continue to set as it cools.) Chill
cake, loosely covered, at least 6 hours. Remove side from pan and
transfer cake to a plate. Bring to room temperature before serving.
Cooks' note:
. Cheesecake keeps, covered and chilled, 3 days.
Makes 8 to 10 servings.
Gourmet November 1999
Converted by MC_Buster.
Per serving: 3930 Calories (kcal); 355g Total Fat; (80% calories from
fat); 89g Protein; 105g Carbohydrate; 1713mg Cholesterol; 2521mg
Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0
Fruit; 65
1/2    Fat; 4 Other Carbohydrates
Converted by MM_Buster v2.0n.

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