Title: Fresh Ginger Cheesecake
Categories: Cheesecake
Yield: 8 Servings

		Crust:
1	c	Gingersnap crumbs
2	tb	Melted butter
		Filling:
24	oz	Cream cheese
1 1/2	c	Sugar
1	tb	Fresh grated ginger
1	ts	Lemon juice
1	ts	Vanilla
		Pinch salt
4	lg	Eggs
1/2	c	Heavy cream

Combine crumbs and butter and press into bottom of 8 inch springform pan. bake 350 for 10 minutes and cool. Beat cream cheese at medium speed until light and fluffy. Graduallly beat in sugar.Beat remaining ingrdients except eggs and cream, at low speed just to blend.Beat in eggs one at a time only to blend.Add cream and blend in. Pour into crust.Wrap sides and bottom of pan with foil. Place in another pan filled with hot water which comes 1 inch up sides of cheesecake pan. Bake 1 1/4 hours at 350 or center is set. Remove from water bath and allow cake to cool.then chill overnight before serving.

From: Lir119

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