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Name: Marvelous Fresh Ginger Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 2 c Ground pecans; 3/4 c Granulated white sugar; 2 tb Brown sugar; 8 oz Ginger preserves; 4 lg Eggs lightly beaten; 2 ts Ground ginger; 1 tb Fresh ginger (finely grated); Minced candied ginger; 1/2 c Heavy cream; 1 ts Ground ginger; 1 ts Lemon zest finely grated; 1 ts Vanilla extract; 2 lb Cream cheese, room temp; 1 lg Egg white beaten till frothy

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INGREDIENTS

2 c Ground pecans
3/4 c Granulated white sugar
2 tb Brown sugar
8 oz Ginger preserves
Crust
4 lg Eggs lightly beaten
2 ts Ground ginger
1 tb Fresh ginger (finely grated)
Minced candied ginger
1/2 c Heavy cream
1 ts Ground ginger
1 ts Lemon zest finely grated
1 ts Vanilla extract
2 lb Cream cheese, room temp
1 lg Egg white beaten till frothy
FILLING

INSTRUCTIONS

Crust: Mix nuts with brown sugar , egg white, ginger and lemon rind until mixture is just bound together. Press into bottom and sides of 9 inch springform pan. Filling: Beat cream cheese and sugar together until smooth and light. Add eggs, cream, vanilla, ginger preserves, ground ginger, and fresh ginger. Mix thoroughly and pour into prepared nut crust. Bake at 300 =B0 for 1 hour and 40 minutes. Cool 1 hour in turned off oven or overnight. Cool completely before chilling in refridgerator. If serving at home, remove springform band from from pan and place on serving tray or dish. Garnish with candied ginger. This needs one day to mellow! Serve in very thin wedges..very rich. Would be delightful served with fresh sliced ripe juicy peaches alongside.

NOTES

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Marvelous Fresh Ginger Cheesecake

2 c Ground pecans
3/4 c Granulated white sugar
2 tb Brown sugar
8 oz Ginger preserves
 Crust
4 lg Eggs lightly beaten
2 ts Ground ginger
1 tb Fresh ginger (finely grated)
 Minced candied ginger
1/2 c Heavy cream
1 ts Ground ginger
1 ts Lemon zest finely grated
1 ts Vanilla extract
2 lb Cream cheese, room temp
1 lg Egg white beaten till frothy
 FILLING

Crust: Mix nuts with brown sugar , egg white, ginger and lemon rind until  mixture is just bound together. Press into bottom and sides of 9 inch  springform pan.    Filling: Beat cream cheese and sugar together until smooth and light. Add  eggs, cream, vanilla, ginger preserves, ground ginger, and fresh ginger.  Mix thoroughly and pour into prepared nut crust. Bake at 300 =B0 for 1 hour  and 40 minutes. Cool 1 hour in turned off oven or overnight. Cool  completely before chilling in refridgerator. If serving at home, remove  springform band from from pan and place on serving tray or dish. Garnish  with candied ginger.    This needs one day to mellow! Serve in very thin wedges..very rich. Would  be delightful served with fresh sliced ripe juicy peaches alongside.

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Nutrition

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Serving Size: 1 Serving (103g)
Recipe Makes: 16 Servings

Calories: 162
Calories from Fat: 101 (62%)

Amt Per Serving		% DV

	Total Fat 11.2g	15 %
	Saturated Fat 1.7g	9 %
	Monounsaturated Fat 6g
	Polyunsanturated Fat 3g
Cholesterol 5.1mg		2 %
Sodium 2.5mg		0 %
Potassium 66.1mg		2 %
Total Carbohydrate 16g		5 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 14.7g
Protein 1.3g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 162

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