Lemon-Ginger Cheesecake

Directions

CRUST: Preheat oven to 350℉ (180℃).

Position rack in center of oven.

Lightly oil 9 inch 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 medium 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 until it holds soft peaks. Gently fold into custard filling. Pour ½ of filling over crust. Spoon ½ 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.