2 tb Chopped candied ginger
2 lb Cream cheese
1 1/2 c Sugar
1/2 ts Vanilla
3 Eggs
2 Egg yolks
2 Egg whites
In a food processor place candied ginger and puree ginger. Add cheese and
sugar and puree until very smooth. Stop machine and scrape the sides to
help the mixture puree. Add vanilla, whole eggs, and egg yolks. Process to
mix. Transfer to mixture to a medium size bowl. In a small bowl place egg
whites and whip until egg whites hold soft peaks. Fold gently into the
mixture. Line a 2 quart metal bowl with plastic wrap. Place batter in the
bowl. Cover bowl with plastic. Place the bowl in a larger bowl then fill
about 1/2 way up with hot water. Cover with foil. Place in a 350 degree
oven and bake for about 1 hour or until when the cheesecake is jiggled it
moves as one. Chill and serve cold.
Yields
12 servings