Ingredients
- 9 springform (pan)
- 4 eggs (lightly beaten)
- 2 pecans (ground)
- 1 egg till frothy (white beaten)
- 1 lemon zest (finely grated)
- 1 candied ginger for (minced garnish)
- 900 ml cream cheese
- 230 gr ginger preserves
- 150 gr granulated sugar (white)
- 120 ml cream (heavy)
- 28 gr brown sugar
- 16 gr ginger (fresh)
- 4 gr vanilla extract
- 3 gr ginger (ground)
- 2 gr ginger (ground)
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 alongside.
