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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