B & R FARMS RECIPES
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Hollister, CA 95023-9009
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GINGER CHEESECAKE

½ cup water
3/4 cup sugar
1/4 cup grated fresh ginger
Grated zest of 1 lemon
20 ounces of cream cheese
2 eggs
1/4 cup heavy cream
1 tsp vanilla extract
1 cup gingersnap cookie crumbs
1 Tbs finely chopped crystallized ginger
2 Tbs unsalted butter, melted and cooled
1 cup of B&R Farms Dried Apricot Topping

Preheat oven to 325 degrees. In a small saucepan over medium heat, combine water, ½ cup of sugar, fresh ginger and lemon zest; bring to a simmer, stirring until sugar is dissolved, then remove from heat. In the bowl of an electric mixer, beat cream cheese on medium speed until smooth. Add eggs, cream and vanilla and beat until smooth. Strain ginger syrup through a fine-mesh sieve set over a bowl. Fold syrup into cream cheese mixture until blended. In a mixing bowl, combine cookie crumbs, crystallized ginger, butter and 1/4 cup sugar and stir until blended. Divide crumb mixture among 4 mini springform pans. With the back of a spoon, spread mixture smoothly onto the bottom of each pan and divide filling among pans. Bake until filling is set, 15-18 min. Cool on racks to room temperature, then top with B&R Farms dried apricot topping. Refrigerate at least 3 hr. Before serving. Makes 4 four-in cheesecakes.