*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cheesecakes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Ground pecans
    2       tb           Brown sugar
    1       t            Ground ginger
    1       lg           Egg white beaten till frothy
    1       t            Lemon zest finely grated
    2       lb           Cream cheese, room temp
      3/4   c            Granulated white sugar
    4       lg           Eggs lightly beaten
      1/2   c            Heavy cream
    1       t            Vanilla extract
    8       oz           Ginger preserves
    2       ts           Ground ginger
    1       tb           Fresh ginger (finely grated)
                         Minced candied ginger
                         -for garnish
   Crust: Mix nuts with brown sugar , egg white, ginger
   and lemon rind until mixture is just bound together.
   Press into bottom and sides of 9 inch springform pan.
   Filling: Beat cream cheese and sugar together until
   smooth and light. Add eggs, cream, vanilla, ginger
   preserves, ground ginger, and fresh ginger. Mix
   thoroughly and pour into prepared nut crust. Bake at
   300 ° for 1 hour and 40
   minutes. Cool 1 hour in turned off oven or overnight.
   Cool completely before
   chilling in refridgerator. If serving at home, remove
   springform band from from pan and place on serving
   tray or dish. Garnish with candied ginger.
   This needs one day to mellow! Serve in very thin
   wedges..very rich. Would be
   delightful served with fresh sliced ripe juicy peaches
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