-
1
CRUST: Preheat oven to 350F (180C).
-
2
Position rack in center of oven.
-
3
Lightly oil 9 inch springform pan.
-
4
Finely grind all wafers and gingersnaps w/ sugar and lemon peel in FP.
-
5
Add butter and blend well.
-
6
Sprinkle crumbs over bottom of prepared pan.
-
7
Press to form buttered crust.
-
8
Bake until golden brown; 12 Minutes.
-
9
Cool before filling.
-
10
FILLING: Sprinkle gelatin over cold water in small bowl.
-
11
Let stand 10 minutes to soften.
-
12
Mince lemon peel and ginger with sugar and salt in FP until all are as fine as sugar.
-
13
Really zap it.
-
14
Add yolks in FP and blend until Light and fluffy.
-
15
Scald milk in heavy sauce pan.
-
16
With FP running; add milk through feed tube and blend well.
-
17
Return mixture to sauce pan.
-
18
Stir over medium to low heat until mixture thickens; about 12 min.
-
19
Do NOT BOIL.
-
20
Add gelatin mixture to custard and stir until dissolved.
-
21
Refectories until thickened but not set (about 20 min), stirring often.
-
22
Blend cream cheese and lemon juice in FP until smooth.
-
23
Add custard (the stuff from the fridge) and blend until smooth.
-
24
Pour into large bowl.
-
25
Whip cream in med bowl until it holds soft peaks.
-
26
Gently fold into custard filling.
-
27
Pour 1/2 of filling over crust.
-
28
Spoon 1/2 of lemon curd by T'sponfulls over filling.
-
29
Swirl mixtures together using tip of knife.
-
30
Pour remaining filling over.
-
31
Spoon remaining curd over and repeat swirl.
-
32
Refrigerate at least 4 hours or overnight.
-
33
Run knife around sides of cake.
-
34
Release pan.
-
35
And you thought it was easy---at least you don't have to bake.
-
36
This is a wonderful cake but if you don't have a FP, forget it.
