1 Crumb-crust recipe; made
-with finely
; ground graham
; crackers and 1/2
; teaspoon ground
; ginger
3 pk Cream cheese; softened
-(8-oz)
4 lg Eggs
1 ts Vanilla
1/4 c Sugar
1/2 c Coarsely chopped
-crystallized ginger
1 1/2 tb Grated fresh ginger
-FOR TOPPING-
16 oz Sour cream
1 tb Sugar
1 ts Vanilla
Make crumb crust as directed, adding ground ginger to crust. Preheat
oven to 350F.
Make filling and bake cake:
Beat cream cheese with an electric mixer until fluffy and add eggs, 1
at a time, then vanilla, sugar, crystallized ginger, and fresh
ginger, beating on low speed until each ingredient is incorporated
and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling
into crust and bake in baking pan (to catch drips) in middle of oven
45 minutes, or until cake is set 3 inches from edge but center is
still slightly wobbly when pan is gently shaken. Let stand in baking
pan on a rack 5 minutes. Leave oven on.
Make topping:
Stir together sour cream, sugar, and vanilla. Drop spoonfuls of
topping around edge of cake and spread gently over center, smoothing
evenly. Bake cake with topping 10 minutes.
Run a knife around top edge of cake to loosen and cool completely in
springform pan on rack. (Cake will continue to set as it cools.) Chill
cake, loosely covered, at least 6 hours. Remove side from pan and
transfer cake to a plate. Bring to room temperature before serving.
Cooks’ note:
? Cheesecake keeps, covered and chilled, 3 days.
Makes 8 to 10 servings.
Yields
1 servings