Continuing with the ginger and lemon theme...
This is my Mom's choice of Birthday Cake. It's pretty awesome.
And don't worry, my cat did not eat a
whole slice of cake. ;)
225g ginger biscuits
2 tbsp caster sugar
2 tsp ground ginger
125g butter, melted
570g mascarpone (or your favorite cream cheese)
180g caster sugar
1 tbsp cornflour
4 large eggs, beaten
finely grated zest of 2 lemons
380ml soured cream
250 ml sour cream
2.5 tbsp caster sugar
80g stem ginger in syrup, drained and finely chopped
finely grated zest of 1 lemon
a springform cake tin, 25cm diameter, lined with baking parchment
a roasting tin, big enough to take the cake tin
Preheat the oven to 180 C/350 F.
Wrap the entire outside of the cake tin in a double layer of foil, moulding it to the tin, but being careful not to puncture it so that it remains completely watertight.
Put the cookies in a food processor and pulse to form fine crumbs. Add the sugar and ground ginger and blend again. Transfer to a bowl and stir in the melted butter until evenly mixed. Spoon the crumb mixture into the prepared tin and press down to form an even layer over the base and just slightly up the side of the tin. Bake in the preheated oven for 10-12 minutes to set the crust, then leave to cool. Don't turn off the oven!
For the filling, beat together the mascarpone and sugar in a large bowl until smooth. beat in the cornflour, follwed by the eggs in 4 parts. When smooth, beat in the lemon zest and sour cream. Pour the mixture over the crumb base.
Set the cake tin in the roasting tin and pour very hot water into the roasting tin to come just over halfway up the sides of the cake tin. Transfer the tins to the oven and bake for 45-50 minutes, until just set in the center.
Meanwhile, for the ginger topping, put the soured cream and 2 tablespoons of the sugar in a bowl and mix well. Take the cheesecake out of the oven and carefully spread the sour cream mixture over the surface. Sprinkle the chopped ginger evenly over the top of the cake, then return to the oven for 10 minutes.
Remove the cheesecake from its water bath, leave to cool on a wire rack, then chill overnight before removing the foil and unmoulding the cake.
Toss the remaining sugar with the grated lemon zest and sprinkle over the top of the cake just before serving. Keep covered and refrigerated until ready to serve.
*Recipe adapted from Cakes & Bakes from my Mother's Kitchen.