Lemon Cheesecake With Gingersnap Crust

FILLING
1 tb Plus 3/4 tsp. unflavored
-gelatin
1/4 c Cold water
Peel from 2 lemons; removed
-with vegetable peeler
1 1-inch piece fresh ginger;
-peeled
3/4 c Plus 2 T. sugar
Generous pinch of salt
3/4 c Milk; (do not use lowfat or
-nonfat)
12 oz Cream cheese; room
-temperature
1/3 c Fresh lemon juice
1 1/2 c Chilled whipping cream
Lemon Curd; (see recipe)
Fresh mint sprigs

LEMON CURD
1/4 ts Unflavored gelatin
1 ts Water
1 tb Grated lemon peel
1/2 c Sugar
1/4 c Fresh lemon juice
3 lg Egg yolks
6 tb (3/4 stick) unsalted butter

Notes: 1990 First Place. Shirley Leinthall, Lehighton. The Times, PA.

For crust: Position rack in center of oven and preheat to 350?. Lightly oil
9″ diameter springform pan. Finely grind vanilla wafers and gingersnaps
with sugar and lemon peel in processor. Add butter and blend well. Sprinkle
crumbs over bottom of prepared pan; press to form bottom crust. Bake until
golden brown, 12 minutes. Cool.

Lemon curd: Sprinkle gelatin over water in small cup. Let stand 10 minutes
to soften. Mince lemon peel with sugar in processor until lemon peel is as
fine as sugar. Transfer to heavy small saucepan. Mix in lemon juice and
yolks, then butter. Stir over medium heat until very thick, about 5
minutes; do not boil. Pour into bowl. Add gelatin and stir to dissolve.
Cool completely, stirring frequently, about 1 hour.

For 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
processor until lemon peel and ginger are as fine as sugar. Add yolks and
blend until light and fluffy. Scald milk in heavy medium saucepan. With
processor running, add milk through feed tube and blend well. Return
mixture to saucepan. Stir over medium low heat until mixture thickens and
leaves path on back of spoon when finger is drawn across, about 12 minutes;
do not boil. Add gelatin mixture to custard and stir until dissolved.

Strain into bowl, pressing on solids with back of spoon. Refrigerate until
thickened but not set, stirring often, about 20 minutes.

Blend cream cheese and lemon juice in processor until smooth. Add custard
and blend until smooth. Pour into large bowl. Whip cream in medium bowl to
soft peaks. Gently fold into filling. Pour half of filling over crust.
Spoon half of curd by tablespoons over filling. Swirl mixtures together
using tip of knife. Pour remaining filling over. Spoon remaining curd over
by tablespoons. Swirl mixtures together using tip of knife. Refrigerate
cheesecake at least 4 hours or overnight.

Run knife around sides of cake. Release pan sides. Garnish with mint. Makes
12 servings.