Lemon-ginger cheesecake

 
                          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.
  
 
 
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