Ginger Cheesecake

• Vegetable cooking spray
• 1 cup fine gingersnap crumbs
• 1 tablespoon powdered sugar
• 4 tablespoons melted margarine           

Cheesecake:

• 2 lb light cream cheese at room temperature
• 1/2 cup light sour cream
• 1 1/4 cup granulated sugar
• 3 large eggs
• 2 tablespoons grated fresh gingerroot
• 2 tablespoons chopped candied ginger
• 1 teaspoon finely grated orange peel

Method

Crust: Spray a 9-inch springform pan with vegetable cooking spray.  With a fork, stir together the gingersnap crumbs, powdered sugar and margarine. Press into the bottom of the pan. Bake   a preheated 350-degree oven 5 minutes.  Remove from the oven and cool. Reduce oven temperature to 325 degrees.

Cheesecake: In a food processor or with an electric mixer combine half the cream cheese with the sour cream, sugar and eggs, blending until smooth. Add the remaining cream cheese in small pieces, blending until smooth. Mix in the gingerroot, candied ginger and orange peel.

Put the batter into the prepared crust.  Bake 1 hour 10 minutes in the preheated oven. The center of the cheesecake will still have a little shine. Remove from the oven and cool on a rack. When cooled to room temperature, cover and refrigerate at least 6 hours.

Run a knife around the edge of the pan and remove the sides of the pan.  When cutting the cheesecake, wipe the blade between each cut.

Contributor: Pat Ciesla

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