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Title: Chocolate and Ginger Cheesecake - Cb
Categories: Dessert Chocolate Ginger Cheesecake
Yield: 6 Servings
| 7 | oz | Ginger cookies |
| 1/3 | c | Butter |
| 1 | tb | Demerara sugar (raw, coarse- textured dry sugar from the Dem |
| FILLING | ||
| 4 | oz | Semisweet chocolate; broken into pieces |
| 1/2 | lb | Cream cheese |
| 2 | tb | Ginger syrup |
| 3 | tb | Light cream |
| 2 | Eggs; separated | |
| 3 | Pieces preserved stem ginger ; chopped finely | |
| DECORATION | ||
| 4 | tb | (approx) whipped cream |
| 1 | To 2 pieces preserved stem ginger; sliced | |
: Crush the cookies with a rolling pin between the folds of a dish-towel, or use a food processor. Melt the butter in a small pan, remove from the heat and stir in the cookies and sugar. Press into an 8 to 9 inch flan pan or dish, and chill.
: To make the filling, melt the chocolate. Remove from the heat. Beat the cream cheese with the ginger syrup and light cream, then beat in the egg yolks, one at a time, followed by the chocolate and ginger. Beat the egg whites until stiff, then fold into the cream cheese mixture.
: Turn the mixture into the cookie cases and chill in a refrigerator for at least 1 hour. Decorate with whipped cream, piped or swirled on the top, and small pieces of stem ginger.
_Chocolate_ Jennie Reekie, 1984. Exeter Books. ISBN 0-671-31170-0. Typos by Jeff Pruett.
From: Jeff Pruett Date: 08-25-97 (20:25) The Pine Tree Bbs (222) Cooking(F)
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