Ginger Cheesecake

Last week I attempted to make a batch of cookies that resembled Profe. If the cookies failed in capturing the earth-toned, warm, multi-faceted, and playful coloring of my cat, at least they were delicious- devoured by my family in less than forty-eight hours.

Tonight I set out to do something a little different: cheesecake with spices from the home of Profe's ancestors: wild cats from Southeast Asia.

If you open a cookbook featuring Southeast Asian cuisine (for example, Thai, Vietnamese, Indian, etc... ) you're liable to find a wealth of recipes that contain ginger. Hailed for it's medical properties, especially in eastern medicine, ginger seems to be abounding with newly discovered medical benefits. With all of the other members of my family sick with three different illnesses, which I seem to have narrowly escaped, what better way to soothe their minds and bodies than with ginger cheesecake. Now, I know that you’re thinking, “sugary dessert can’t be good for colds, influenza, lost voices, and strep throat”, but I beg to differ. Psychologically, a protein-rich dessert with the delicate balance of spicy, sour, and sweet, may be the key to providing some happiness and relief from the stress of illness.

With the power of ginger and a little bit of lemon on our side, Profe (pictured right) and I were ready to create a new recipe: a dessert to give my family the energy to fight off their mid-January ailments.

Without further adieu, here is a general cheesecake recipe I have perfected over the years with a yummy Southeast Asian twist:

Ginger Cheesecake

1 cup finely crushed Trader Joe’s Ginger Snaps

3 tablespoons butter

3 tablespoons sugar

1 tablespoon fresh ground ginger root

3 packages Philadelphia cream cheese (or 24 oz)

3/4 cup sugar

2 1/2 tablespoons all purpose or pastry flour

3 tablespoons lemon juice

2 tablespoons grated lemon peel (zest)

2 tablespoons fresh ground ginger root

1 1/2 teaspoon vanilla

4 eggs

Crust: mix ginger snap crumbs, 3 tablespoons of sugar, 3 tablespoons butter, and 1 tablespoon of butter. Press against the 9 inch pan. Bake at 325 degrees for 10 minutes.

Filling: mix cream cheese, 3/4 cup sugar, 2 1/2 tablespoons of flour, 3 tablespoons lemon juice, 2 tablespoons zest, 2 tablespoons ginger root, 1 1/2 tablespoons vanilla, and the four eggs.

Bake at 325 degrees for 50 to 55 minutes.

Let pie cool for ten minutes, then refrigerate for four hours.

Happy Baking!

And yes, across the middle are the Himalayas made of crystalized ginger. Yum!