| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert, Cheesecakes |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Ground pecans |
| 2 |
tb |
Brown sugar |
| 1 |
ts |
Ground ginger |
| 1 |
lg |
Egg white beaten till frothy |
| 1 |
ts |
Lemon zest finely grated |
| 2 |
lb |
Cream cheese, room temp |
| 3/4 |
c |
Granulated white sugar |
| 4 |
lg |
Eggs lightly beaten |
| 1/2 |
c |
Heavy cream |
| 1 |
ts |
Vanilla extract |
| 8 |
oz |
Ginger preserves |
| 2 |
ts |
Ground ginger |
| 1 |
tb |
Fresh ginger (finely grated) |
|
|
Minced candied ginger for garnish |
INSTRUCTIONS
CRUST
FILLING
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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