A Use For Crystallized Ginger

Another day, another sampling.

No marriage proposals were generated but it was a 4-0 approval vote, therefore plopped onto the blog.


Chai Cheesecake

Crust

• 1 1/2 C Graham crackers, crushed
  
• 1 t Ground ginger
  
• 1/4 C Crystallized Ginger, chopped
  
• 3/4 C Butter, melted
  

Filling

• 4 8-ounce Cream cheese packages, room temp.
  
• 1 1/4 C Sugar
  
• 1 8-ounce Mascarpone package
  
• 5 Eggs
  
• 2 Egg yolks
  
• 2 1/2 t Ground ginger
  
• 2 1/2 t Ground cardamom
  
• 1/2 t Vanilla extract
  
• 1/4 t Allspice
  
• 1/4 t Salt
  
• 1/8 t Ground black pepper
  

1) Preheat oven to 350. Spray springform pan with pam. Mix grahams, butter, ground and cystallized gingers in a small bowl until blended then press the mixture to the bottom and 3" up the sides of the springform. Bake crust until set, about 30 minutes. Cool completely.

2) Using a hand mixer, mix together cheeses and sugar in medium bowl until smooth, about 2-3 minutes. Mix in eggs one a time until smooth, then mix in yolks one at a time until smooth. Add remaining spices (ginger thru pepper) until blended. Transfer filling to crust then bake for 1 hour.

3) Reduce oven to 200 and continue baking until edges are set but center jiggles to the touch, about 20-30 minues. Cracks will likely form, its normal.

4) Cool completely then refrigerate overnight.

Last minute we whipped up some whipped cream with cardamom and clove, pretty good topping for this.

(Eat at your own risk, Lipitor not included)