Lemon-Ginger Cheesecake

* Exported from MasterCook *

LEMON-GINGER CHEESECAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-ELAINE RADIS BGMB90B
-----CRUST-----
15 Vanilla wafers
15 Gingersnaps
3 tb Sugar
1 tb Lemon peel -- grated
1/4 c Unsalted butter -- melted
-----FILLING-----
1 tb Unflavored gelatin -- plus
3/4 ts Unflavored gelatin
1/4 c Cold water
2 Zest -- from lemons
1 Fresh ginger -- 1" piece peele
3/4 c Sugar -- plus
2 tb Sugar
Salt -- pinch
3 Egg yolks -- large
3/4 c Whole milk
12 oz Cream cheese -- room temp
1/3 c Lemon juice -- fresh
1 1/2 c Whipping cream -- chilled
1 c Lemon curd*

CRUST: Preheat oven to 350. Position rack in center
of oven. Lightly oil 9" springform pan. Finely grind
all wafers and gingersnaps w/ sugar and lemon peel in
FP. Add butter and blend well. Sprinkle crumbs over
bottom of prepared pan. Press to form buttered crust.
Bake until golden brown; 12 Minutes. Cool before
filling.

FILLING: Sprinkle gelatin over cold water in small
bowl. Let stand 10 minutes to soften. Mince lemon
peel and ginger with sugar and salt in FP until all
are as fine as sugar. Really zap it. Add yolks in FP
and blend until Light and fluffy. Scald milk in heavy
sauce pan. With FP running; add milk through feed tube
and blend well. Return mixture to sauce pan. Stir over
med. to low heat until mixture thickens; about 12 min.
Do NOT BOIL. Add gelatin mixture to custard and stir
until dissolved. Refectories until thickened but not
set (about 20 min), stirring often.
Blend cream cheese and lemon juice in FP until
smooth. Add custard (the stuff from the fridge) and
blend until smooth. Pour into large bowl. Whip cream
in med bowl till it holds soft peaks. Gently fold into
custard filling. Pour 1/2 of filling over crust.
Spoon 1/2 of lemon curd by T'sponfulls over filling.
Swirl mixtures together using tip of knife. Pour
remaining filling over. Spoon remaining curd over and
repeat swirl. Refrigerate at least 4 hours or
overnight. Run knife around sides of cake. Release
pan. And you thought it was easy---at least you don't
have to bake. This is a wonderful cake but if you
don't have a FP, forget it.... *Lemon Curd can be
bought at speciality stores or check the Gourmet
section.



- - - - - - - - - - - - - - - - - -