*  Exported from  MasterCook  *

                         Lemon Ginger Cheesecake

Recipe By     : Elaine Radis (BGMB90B)
Serving Size  : 12   Preparation Time :0:00
Categories    : Cheesecakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
  15                    Vanilla wafers
  15                    Ginger snaps
   3       tb           Sugar
   1       tb           Lemon peel -- grated
     1/4   c            Unsalted butter -- melted
                        Filling:
   1       tb           Unflavored gelatin -- +3/4 ts
     1/4   c            Water -- cold
   2                    Lemons -- zest of
   1                    Fresh ginger (1") -- peeled
     3/4   c            Sugar -- +2 tb
   1       pn           Salt
   3       lg           Egg yolks
     3/4   c            Whole milk
  12       oz           Cream cheese -- room temperature
     1/3   c            Fresh lemon juice
   1 1/2   c            Whipping cream -- chilled
   1       c            Lemon curd

  Crust:

  Preheat oven to 350°F. Position rack in center of oven. Lightly oil
  9" springform pan. Finely grind all wafers and ginger snaps with
  sugar and lemon peel in food processor. 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 food processor until all are as fine as sugar. Really zap
  it. Add yolks in food processor and blend until Light and fluffy.
  Scald milk in heavy sauce pan. With food processor running; add
  milk through feed tube and blend well. Return mixture to sauce pan.
  Stir over medium to low heat until mixture thickens; about
  12 minutes. Do not boil. Add gelatin mixture to custard and stir
  until dissolved. Refectories until thickened but not set, about
  20 minutes, stirring often.

  Blend cream cheese and lemon juice in food processor 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 half of filling over
  crust.

  Spoon half of lemon curd by tablespoonfuls 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 food processor,
  forget it...


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