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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Hedy Lamarr's Baked Ginger & Creme Fraiche Cheesecake   
    Categories: Cheese, Herbs, Breads, Dairy   
         Yield: 8 Servings   
       
        80 g  Unsalted butter; melted,   
              - extra for greasing   
       250 g  Ginger nut biscuits *   
       1/2 ts Freshly grated ginger   
         1 kg Cream cheese; room temp   
     1 1/2 c  Caster sugar   
         2    Vanilla beans; scraped   
         5 lg Eggs   
       300 ml Creme fraiche   
              Strawberries; to serve   
       
     * biscuit is British for cookie   
        
     Set the oven @ 180ºC/360ºF.   
        
     Grease and line the base and side of a 20cm spring form   
     cake tin with baking paper.   
        
     Place the biscuits in a food processor and blitz until   
     a crumb forms, then add the melted butter and fresh   
     ginger and pulse again until the mixture resembles wet   
     sand. Pour into the tin and press the biscuit mixture   
     down firmly to form a compact even layer. Clean food   
     processor bowl.   
        
     For the filling, place the cream cheese, vanilla and   
     sugar into the food processor and blitz until smooth.   
     Add the eggs one at a time incorporating well before   
     adding the next. Add the crème fraiche and whiz until   
     smooth and combined.   
        
     Pour the cream cheese mixture over the biscuit base   
     and bake for 45 minutes until beginning to brown on   
     top. Reduce the temperature to 150ºC/300ºF and bake   
     for a further 30-40 minutes until completely golden   
     in colour with a slight wobble in the centre.   
        
     Turn off the oven and let the cheesecake cool completely   
     in the oven for 3-4 hours. Transfer to the fridge to   
     chill overnight.   
        
     Serve the chilled cheesecake with sliced strawberries.   
        
     RECIPE FROM: https://everydaygourmet.tv   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... I only buy non-GMO gluten-free salt.   
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