Wednesday, December 5, 2007

Ginger Lemon Cheesecake

These are two of my favorite flavors and so there's been a fondness in my heart for this dish since I had it as a desert at FlatTop here in Chicago (a Mongolian barbecue). Theirs was pretty good, notable for the crust made of gingersnaps, so recreating it was a good target for learning cheesecake.

I'd tried it a few years ago by improvising on a lemon cheesecake recipe, substituing the gingersnaps for graham crackers in the crust and adding Indian ginger paste into the recipe. The result tasted fantastic, though there was a HUGE split in the top and the crust got really soggy.

Then I found this recipe in one of my magazines.

Overall, this turned out well. The texture was just right, there was no breakage, and ti tasted good. So, a good showing. On the down side, the flavor wasn't as intense as late time. I definitely need to make this to taste next time and add a LOT more fresh ginger.

Also, the crust was soggy again. Since I'd made a crumb crust well recently with the key lime pie, so I knew I could pull that off. And since I had blind baked this, my previous theory that the custard had soaked through seemed unlikely. I decided to test my springform pan for water-tightness and, sure enough, it leaked immediately. It looks like some water from the bath leaked into the pan, despite the aluminum foil lining the outside. Mystery solved. I need to look up if there's a way to seal it better (like greasing the groove the bottom seam) or if I just need to buy a new one.

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