Marvelous Fresh Ginger Cheesecake
Yield
1 cakePrep
25 minCook
1 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 2 | cups |
pecans
ground |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | large |
egg whites
beaten |
|
| 1 | teaspoon |
lemon zest
grated |
|
| Filling | |||
| 2 | pounds |
cream cheese
|
|
| ¾ | cup |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
heavy whipping cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 8 | ounces |
ginger
preserves |
|
| 2 | teaspoons |
ginger
ground |
|
| 1 | tablespoon |
ginger
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 473 | ml |
pecans
ground |
|
| 3E+1 | ml |
brown sugar
|
|
| 5 | ml |
ginger
ground |
|
| 1 | large |
egg whites
beaten |
|
| 5 | ml |
lemon zest
grated |
|
| Filling | |||
| 907.2 | g |
cream cheese
|
|
| 177 | ml |
sugar
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
heavy whipping cream
|
|
| 5 | ml |
vanilla extract
|
|
| 231.2 | ml/g |
ginger
preserves |
|
| 1E+1 | ml |
ginger
ground |
|
| 15 | ml |
ginger
grated |
|
Directions
For the 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.
For the 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℉ (150℃). 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.
