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1
LEMON CURD (makes about 1 cup).
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2
In small cup, sprinkle gelatin over water. Allow to soften 10 minutes.
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3
In processor, mince lemon peel with sugar until lemon peel is as fine as sugar. Transfer to heavy small saucepan.
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4
Add in lemon juice and yolks, then butter; mix.
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Stir over medium heat until very thick, about 5 minutes; do not boil.
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Transfer to bowl. Add gelatin and stir to dissolve.
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7
Cool completely, stirring frequently, about 1 hour.
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8
CRUST.
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9
Position rack in center of oven and preheat to 350 degrees farenheit.
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10
Lightly oil 9-inch-diameter springform pan.
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11
Add vanilla wafers and gingersnaps with sugar and lemon peel to food processor and finely grind. Add butter and blend well.
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12
Make bottom crust by sprinkling crumbs over the bottom of pan and pressing down.
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13
Bake until golden brown, about 12 minutes. Cool.
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14
FILLING.
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15
In small bowl, sprinkle gelatin over cold water; allow to stand 10 minutes to soften.
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In processor, mince lemon peel and ginger with sugar and salt until lemon peel and ginger are the consistency of sugar.
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Add yolks and blend until light and fluffy.
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18
In heavy medium saucepan, scald milk.
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19
With processor running, add milk through feed tube and blend well.
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20
Return mixture to saucepan. Stir over medium-low heat until mixture thickens, about 12 minutes; mixture should leave path on back of spoon when finger is drawn across; do not boil.
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21
Add gelatin mixture to custard and stir until dissolved.
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22
Strain into bowl, pressing on solids with back of spoon.
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Refrigerate until thickened but not set, stirring frequently, about 20 minutes.
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Add cream cheese and lemon juice to processor and blend until smooth. Add custard and blend until smooth. Transfer to large bowl.
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25
In medium bowl, whip cream until it forms soft peaks. Gently fold into filling.
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26
Pour half of filling over crust. Using a tablespoonfuls, spoon half of curd over filling. Swirl mixtures together using tip of knife.Pour remaining filling over.
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27
Using tablespoonfuls, spoon remaining curd over. Swirl mixtures together using tip of knife.
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28
Refrigerate cheesecake at least 4 hours or overnight.
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29
After running a knife around sides of cake, release pan sides.
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30
Garnish with mint.
