| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes, Dessert |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Ground pecans |
| 2 |
T |
Brown sugar |
| 1 |
t |
Ground ginger |
| 1 |
|
Egg white beaten till frothy |
| 1 |
t |
Lemon zest finely grated |
| 2 |
lb |
Cream cheese, room temp |
| 3/4 |
c |
Granulated white sugar |
| 4 |
|
Eggs lightly beaten |
| 1/2 |
c |
Heavy cream |
| 1 |
t |
Vanilla extract |
| 8 |
oz |
Ginger preserves |
| 2 |
t |
Ground ginger |
| 1 |
T |
Fresh ginger, finely grated |
|
|
Minced candied ginger |
|
|
for garnish |
INSTRUCTIONS
Crust: Mix nuts with brown sugar , egg white, ginger and lemon rind
until mixture is just bound together. Press into 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 =B0 for 1 hour and 40 minutes. Cool 1 hour in
turned off oven or overnight. Cool completely before chilling in
refridgerator. If serving at home, remove springform band from from
pan and place on serving tray or dish. Garnish with candied ginger.
This needs one day to mellow! Serve in very thin wedges..very rich.
Would be delightful served with fresh sliced ripe juicy peaches
alongside. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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