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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	384.98 Kcal (1612 kJ)
Calories from fat	251.59 Kcal
		% Daily Value*
Total Fat	27.95g	43%
Cholesterol	169.97mg	57%
Sodium	195.14mg	8%
Potassium	155.61mg	3%
Total Carbs	28.84g	10%
Sugars	21.23g	85%
Dietary Fiber	0.36g	1%
Protein	6.56g	13%
Vitamin C	6mg	10%
Vitamin A	0.1mg	4%
Iron	1mg	6%
Calcium	84.1mg	8%

Amount Per 100 g
Calories	268.07 Kcal (1122 kJ)
Calories from fat	175.19 Kcal
		% Daily Value*
Total Fat	19.47g	43%
Cholesterol	118.36mg	57%
Sodium	135.88mg	8%
Potassium	108.36mg	3%
Total Carbs	20.08g	10%
Sugars	14.78g	85%
Dietary Fiber	0.25g	1%
Protein	4.57g	13%
Vitamin C	4.2mg	10%
Vitamin A	0.1mg	4%
Iron	0.7mg	6%
Calcium	58.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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