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Ingredients
- 1 x Crumb-crust recipe, made with finely grnd graham crackers and 1/2 tsp. grnd ginger
- 3 pkt Cream cheese, softened (8-ounce)
- 4 lrg Large eggs
- 1 tsp Vanilla
- 1/4 c. Sugar
- 1/2 c. Coarsely minced crystallized ginger
- 1 1/2 Tbsp. Grated fresh ginger
- 16 ounce Lowfat sour cream
- 1 Tbsp. Sugar
- 1 tsp Vanilla
Directions
- Make crumb crust as directed, adding grnd ginger to crust. Preheat oven to 350F.
- Make filling and bake cake:Beat cream cheese with an electric mixer till fluffy and add in Large eggs, 1 at a time, then vanilla, sugar, crystallized ginger, and fresh ginger, beating on low speed till each ingredient is incorporated and scraping down bowl between additions.
- Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 min, or possibly till cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. Let stand in baking pan on a rack 5 min. Leave oven on.
- Make topping:Stir together lowfat sour cream, sugar, and vanilla. Drop spoonfuls of topping around edge of cake and spread gently over center, smoothing proportionately. Bake cake with topping 10 min.
- Run a knife around top edge of cake to loosen and cold completely in springform pan on rack. (Cake will continue to set as it cools.) Refrigeratecake, loosely covered, at least 6 hrs. Remove side from pan and transfer cake to a plate. Bring to room temperature before serving.
- Cooks' note:o Cheesecake keeps, covered and chilled, 3 days.
- Makes 8 to 10 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 773g | |
| Calories 1580 | |
| Calories from Fat 985 | 62% |
| Total Fat 111.73g | 140% |
| Saturated Fat 59.18g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 1070mg | 357% |
| Sodium 655mg | 27% |
| Potassium 1532mg | 44% |
| Total Carbs 110.3g | 29% |
| Dietary Fiber 5.6g | 19% |
| Sugars 82.61g | 55% |
| Protein 38.28g | 61% |
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