-CRUST-
Vegetable cooking spray
1 c Fine gingersnap crumbs
1 tb Powdered sugar
4 tb Melted margarine
CHEESECAKE
2 lb Light cream cheese, room
-temperature
1/2 c Light sour cream
1 1/4 c Granulated sugar
3 lg Eggs
2 tb Grated fresh gingerroot
2 tb Chopped candied ginger
1 ts Finely grated orange peel
1. To prepare the crust: Spray a 9-inch springform pan with vegetable
cooking spray. With a fork, stir together the gingersnap crumbs,
powdered sugar and margarine. Press into the bottom of the pan.
Bake in a preheated 350-degree oven 5 minutes. Remove from the oven
and cool. Reduce oven temperature to 325 degrees.
2. To prepare the cheesecake: In a food processor or with an electric
mixer combine half of the cream cheese with the sour cream, sugar and
eggs, blending until smooth. Add the remaining cream cheese in small
pieces, blending until smooth. Mix in the gingerroot, candied ginger
and orange peel.
3. Scrape the batter into the prepared crust. Bake 1 hour 10
minutes. The center of the cheesecake will still have a little shine.
Remove from the oven and cool on a rack. Cover and refrigerate at
least 6 hours.
4. Run a knife around the edge of the pan and remove the sides of the
pan. When cutting the cheesecake, wipe the blade between each cut.
Data per serving: Calories……356 Carbohydrates…..7g
Monounsaturated fat….2g Protein…….27g Sodium………102mg
Polyunsaturated fat….1g Fat…………4g Saturated fat…..1g
Cholesterol……….73mg
Yields
14 servings