Yield: 12 servings
|2 tablespoons||Chopped candied ginger|
|2 pounds||Cream cheese|
|2 \N||Egg yolks|
|2 \N||Egg whites|
In a food processor place candied ginger and puree ginger. Add cheese and sugar and puree until very smooth. Stop machine and scrape the sides to help the mixture puree. Add vanilla, whole eggs, and egg yolks. Process to mix. Transfer to mixture to a medium size bowl. In a small bowl place egg whites and whip until egg whites hold soft peaks. Fold gently into the mixture. Line a 2 quart metal bowl with plastic wrap. Place batter in the bowl. Cover bowl with plastic. Place the bowl in a larger bowl then fill about ½ way up with hot water. Cover with foil. Place in a 350 degree oven and bake for about 1 hour or until when the cheesecake is jiggled it moves as one. Chill and serve cold.
Converted by MC_Buster.
Per serving: 390 Calories (kcal); 28g Total Fat; (64% calories from fat); 8g Protein; 27g Carbohydrate; 165mg Cholesterol; 248mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 1½ Other Carbohydrates
Converted by MM_Buster v2.0n.