Crust:
1 cup finely crushed gingersnaps (18 to 20 cookies)
2 tbsp sugar
1/4 cup butter, melted
Filling:
3 8-oz pkg. cream cheese, softened
1-1/2 cups sugar
2 tsp grated fresh ginger
1 tsp lemon juice
1 tsp vanilla
1/8 tsp salt
4 eggs
1/2 cup whipping cream
Crust:
Stir together crushed gingersnaps and the 2 tablespoons sugar;
stir in melted butter. Press onto bottom of an 8- or a 9-inch
springform pan. Bake at 350ºF for 10 minutes. Cool in pan
on wire rack.
Filling:
In a large bowl, beat cream cheese with electric mixer on low
to medium speed until smooth. Gradually beat in the 1-1/2 cups
sugar until smooth and fluffy. Beat in ginger, lemon juice, vanilla,
and salt. Add eggs all at once; beat on low speed just until combined.
(Do not overbeat.) Stir in whipping cream. Pour into crust-lined
pan. Place on a shallow baking pan. Bake at 350ºF oven about
45 minutes for the 9-inch pan or about 55 minutes for the 8-inch
pan or until center is just set. Cool in pan on wire rack for
15 minutes. Loosen crust from side of pan; cool 30 minutes more.
Remove side of pan; cool cheesecake completely (top of cheesecake
may crack during cooling). Cover; chill in refrigerator for at
least 4 hours. Makes 12 servings.