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Cuisinart DLC-5 7-Cup Capacity Food...

GINGER CHEESECAKE

Serves 12

CRUST:
3 cups gingersnap cookie crumbs
6 tablespoons chilled butter, cut into small pieces
FILLING:
3 8-ounce packages cream cheese, room temperature
1 cup sugar
2 teaspoons vanilla
1/8 teaspoon salt
3 tablespoons minced peeled fresh ginger
4 large eggs, room temperature
TOPPING:
2 cups sour cream
1/4 cup sugar
2 tablespoons chopped crystallized ginger
1 teaspoon vanilla
1/2 teaspoon ground ginger

Preheat oven to 350 degrees. Butter 9-inch springform pan. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake until sides begin to puff and centre is softly set, about 50 minutes longer.
Transfer to rack; uncover and let stand 5 minutes Whisk together topping ingredients.
Spread evenly over top of cake to within 1/2 inch of edge. Bake until golden.
Cool completely on wire rack. Refrigerate. Note: Serve with a sour cherry compote.

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