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Ginger Cheesecake
Ingredients
1 crust:
1 vegetable cooking spray
1 cup fine gingersnap crumbs
1 tbsp powdered sugar
4 tbsp melted margarine
1 cheesecake:
2 lb light cream cheese, room
1 temperature
1/2 cup light sour cream
1 1/4 cup granulated sugar
3 large eggs
2 tbsp grated fresh gingerroot
2 tbsp chopped candied ginger
1 tsp finely grated orange peel
Preparation
1. To prepare the crust: Spray a 9-inch springform pan with vegetable
cooking spray. With a fork, stir together the gingersnap crumbs,
powdered sugar and margarine. Press into the bottom of the pan. Bake
in a preheated 350-degree oven 5 minutes. Remove from the oven and
cool. Reduce oven temperature to 325 degrees. 2. To prepare the
cheesecake: In a food processor or with an electric mixer combine
half of the cream cheese with the sour cream, sugar and eggs,
blending until smooth. Add the remaining cream cheese in small
pieces, blending until smooth. Mix in the gingerroot, candied ginger
and orange peel. 3. Scrape the batter into the prepared crust. Bake
1 hour 10 minutes. The center of the cheesecake will still have a
little shine. Remove from the oven and cool on a rack. Cover and
refrigerate at least 6 hours. 4. Run a knife around the edge of the
pan and remove the sides of the pan. When cutting the cheesecake,
wipe the blade between each cut.
Servings: 14
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