MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hedy Lamarr's Baked Ginger & Creme Fraiche Cheesecake
 Categories: Cheese, Herbs, Breads, Dairy
      Yield: 8 servings

     80 g  Unsalted butter; melted,
           - extra for greasing
    250 g  Ginger nut biscuits *
    1/2 ts Freshly grated ginger
      1 kg Cream cheese; room temp
  1 1/2 c  Caster sugar
      2    Vanilla beans; scraped
      5 lg Eggs
    300 ml Crème fraiche
           Strawberries; to serve

  * biscuit is British for cookie

  Set the oven @ 180°C/360°F.

  Grease and line the base and side of a 20cm spring form
  cake tin with baking paper.

  Place the biscuits in a food processor and blitz until
  a crumb forms, then add the melted butter and fresh
  ginger and pulse again until the mixture resembles wet
  sand. Pour into the tin and press the biscuit mixture
  down firmly to form a compact even layer. Clean food
  processor bowl.

  For the filling, place the cream cheese, vanilla and
  sugar into the food processor and blitz until smooth.
  Add the eggs one at a time incorporating well before
  adding the next. Add the crème fraiche and whiz until
  smooth and combined.

  Pour the cream cheese mixture over the biscuit base
  and bake for 45 minutes until beginning to brown on
  top. Reduce the temperature to 150°C/300°F and bake
  for a further 30-40 minutes until completely golden
  in colour with a slight wobble in the centre.

  Turn off the oven and let the cheesecake cool completely
  in the oven for 3-4 hours. Transfer to the fridge to
  chill overnight.

  Serve the chilled cheesecake with sliced strawberries.

  RECIPE FROM: https://everydaygourmet.tv

  Uncle Dirty Dave's Archives

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