Creamy Ginger Cheesecake

1 servings

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Creamy Ginger Cheesecake Ingredients

1 Crumb-crust recipe; made	4 lg Eggs
; ground graham	1 ts Vanilla
; crackers and 1/2	1/4 c Sugar
; teaspoon ground	1/2 c Coarsely chopped
; ginger	1 1/2 tb Grated fresh ginger
3 pk Cream cheese; softened

Instructions for Creamy Ginger Cheesecake

MMMMM------------------------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. Gourmet November 1999 Converted by MC_Buster. Per serving: 3930 Calories (kcal); 355g Total Fat; (80% calories from fat); 89g Protein; 105g Carbohydrate; 1713mg Cholesterol; 2521mg Sodium Food Exchanges: 0 Grain(Starch); 11 Lean Meat; 0 Vegetable; 0 Fruit; 65 1/2 Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: Cream CheeseCuisine: Uncategorized

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