Ginger Cheesecake

• 3/4 pound pecans, ground
• 2 tablespoons brown sugar
• 1 egg white, beaten until frothy
• 1 teaspoon ground ginger
• 1 teaspoon finely grated lemon rind
• 2 pounds cream cheese, softened
• 3/4 cup sugar
• 4 eggs, lightly beaten
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup minced ginger preserves
• 2 teaspoons ground ginger
• 1 tablespoon finely grated fresh ginger
• 1 ounce candied ginger, minced

1. Preheat the oven to 300 degrees.
2. Butter a nine-inch springform pan.
3. To make the crust, in a large bowl, mix all the ingredients.
4. Press the mixture into the bottom and sides of the pan.
5. To make the filling, in a bowl, beat the cream cheese and sugar until the mixture is smooth and light.
6. Add the eggs, cream, vanilla, ginger pre-serves, ground ginger and fresh ginger, and mix well.
7. Pour the filling into the mold.
8. Bake the cheesecake for one hour and 40 minutes.
9. Turn off the heat and leave the cheesecake in the oven to cool for one hour.
10. Chill.
11. To serve, remove the outside rim from the springform pan.
12. Sprinkle the cheesecake with the candied ginger.

pecans, brown sugar, egg, ground ginger, lemon rind, cream cheese, sugar, eggs, heavy cream, vanilla, ginger preserves, ground ginger, ginger, candied ginger

Taken from cooking.nytimes.com/recipes/18 (may not work)