MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hedy Lamarr's Baked Ginger & Creme Fraiche Cheesecake
Categories: Cheese, Herbs, Breads, Dairy
Yield: 8 Servings

80 g Unsalted butter; melted,
- extra for greasing
250 g Ginger nut biscuits *
1/2 ts Freshly grated ginger
1 kg Cream cheese; room temp
1 1/2 c Caster sugar
2 Vanilla beans; scraped
5 lg Eggs
300 ml Creme fraiche
Strawberries; to serve

* biscuit is British for cookie

Set the oven @ 180ºC/360ºF.

Grease and line the base and side of a 20cm spring form
cake tin with baking paper.

Place the biscuits in a food processor and blitz until
a crumb forms, then add the melted butter and fresh
ginger and pulse again until the mixture resembles wet
sand. Pour into the tin and press the biscuit mixture
down firmly to form a compact even layer. Clean food
processor bowl.

For the filling, place the cream cheese, vanilla and
sugar into the food processor and blitz until smooth.
Add the eggs one at a time incorporating well before
adding the next. Add the crème fraiche and whiz until
smooth and combined.

Pour the cream cheese mixture over the biscuit base
and bake for 45 minutes until beginning to brown on
top. Reduce the temperature to 150ºC/300ºF and bake
for a further 30-40 minutes until completely golden
in colour with a slight wobble in the centre.

Turn off the oven and let the cheesecake cool completely
in the oven for 3-4 hours. Transfer to the fridge to
chill overnight.

Serve the chilled cheesecake with sliced strawberries.

RECIPE FROM: https://everydaygourmet.tv

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... I only buy non-GMO gluten-free salt.
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