Ingredients:
- Sugar 100 grams
- Fresh ginger 20 cm. (180 g)
- Cookies "Jubilee" 150 grams
- Curd 500 grams
- Lemon juice 2 tbsp. spoons
- Lemon zest 1 tbsp. a spoon
- 4 eggs
- Powdered sugar 150 grams
- Cream 30-35% 100 ml.
Cooking method:
Step 1. First cook the ginger syrup. Cut the fresh ginger root into a small cube, add 100 g of granulated sugar and boil over low heat for about 15 minutes.
Step 2 When all the sugar has dissolved in the syrup, turn off the stove and cool the ginger syrup.
Step 3Now prepare the traditional cheesecake base. Take 150 g of any shortbread biscuits (we have Yubileinoe), chop it into crumbs, combine with 75 g of melted butter and mix.
Step 4Lay this mixture in shape, tamp and form a side about 1 cm high.
Step 5 Knead soft curd with a spoon, add slices of prepared ginger root (leave a little for decoration), 2 tbsp. l syrup, 2 tbsp. l freshly squeezed lemon juice and zest from 1 lemon.
Step 6 Then whip 250 ml of fat cream (30% -35%) with 150 g of icing sugar. Combine whipped cream with cheese and ginger mass, knead with a spoon, and then add 4 chicken eggs one at a time, thoroughly mixing the mixture until smooth after each addition.
Step 7 Put the mass in a mold on a sandy base and lightly hit the table to remove excess air that got into the filling, otherwise the cheesecake will bubble when baking. Put the mold on a baking sheet, add water to make a water bath, and send it to the oven warmed up to 180 degrees for about 50-60 minutes. Then turn off the oven, but do not take out the cheesecake for another hour and a half. After that, take it out of the oven and finally cool in the refrigerator, where the cheesecake should spend at least 4 hours. After that, it can be decorated with a glass of whipped until steady peaks of cream and specially left for decoration pieces of boiled ginger and serve.
Bon Appetit!
