OT For Sheena.

We were going to be thinking of you for sure ! Wish you, Sharon and Mavia could all be with us. As to raising the glass, I think my elbow is sore and arthritic from last nights celebrations lol

What in the world did you do?? Cartwheels in the hallway?? LOL

Not likely ! My arm stiffened up from all that lifting of glasses. Had a lovely time at Rubys (as always), she and I had a quick respite on the sofa and raised our glasses to you, toasted absent friends.

Ruby has a really nice son, just finishing at Glasgow University, he is home for Christmas and so entertaining to talk to. A good way to start 2006.

Sheena , Robert said I should tell you how great your cheese cake is that he has never had anything like it. "it is so light and not stodgy like those other ones." I told him that your cheese cake is the way cheese cake is meant to be and making them is an art. cheers, Ruby

Stitcher wrote: > Sheena , Robert said I should tell you how great your cheese cake is

Hey, Sheena - how about sharing the recipe? Are you willing?

sue

Certainly, always willing to share recipes.

Lemon Ginger Cheesecake - Bon Appétit Magazine - June 2003

Crust

Filling

Lemon slices for garnish

For Crust: Preheat oven to 325 deg. Generously butter 10 inch diameter springform pan with 2 ¾ inch high sides. Double wrap outside of pan with heavy-duty foil. Blend ground cookies, sugar and ginger in processor. Add melted butter and process until moist crumbs form. Press mixture onto bottom and ½ inch up sides of prepared pan. Bake until crust sets, about 10 minutes. Cool. Maintain oven temperature.

For Filling: Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar, scraping down sides of bowl occasionally. Add eggs 1 at a time, beating well after each addition. Beat in sour cream and whipping cream, then crystallized ginger, fresh ginger, lemon juice and lemon peel.

Pour filling into crust. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come 1 inch up sides of springform pan. Bake cheesecake until filling is set and golden brown on top (cake will rise slightly above edge of pan), about 1 hour 25 minutes. Turn off oven and prop open oven door with wooden spoon. Let cake stand in oven 1 hour (cake will fall).

Remove springform pan from water bath. Remove foil and cool cheesecake completely on rack. Cover and refrigerate overnight. (Can be prepared ahead and refrigerated 4 days or frozen up to 2 months. Defrost frozen cake overnight in refrigerator.) Release pan side from cheesecake. Transfer cheesecake to platter. Arrange lemon slices decoratively around cake and serve.

I always put masses more ginger at every level, plus I top it with whipped cream. I make julienned pieces of lemon that I boil in sugar syrup and then one slice which I dip in sugar and use twisted in the centre for decoration. The only people who do not like this cheesecake are ones who do not like ginger, otherwise it's a big seller lol

Thank you! I've added it to my recipe file...though it'll have to wait until the holiday goodies are long gone (and worked off!?!!)

Sue

It's large and rich, feeds plenty.

But is not heavy. the combination of lemon and ginger make for a lovely refreshing finish to a meal. Ruby PS Sheena looks like a million in that faux fur. Tres chic